Saturday, July 15, 2017

New Orleans way to cook Snipe


  • Jelly made from calf's feet
  • Madeira Wine
  • Small piece of salt pork
  • Piece of liver
  • Salt
  • Red pepper
  • Black pepper
  • Few Soda Crackers
  • Chopped truffles
  • Mushrooms
  • Meat juice
  • One Snipe


  1. Season the salted pork and piece of liver with salt, red and black pepper.
  2. Chop the meat up fine.
  3. Put a few soda crackers in the oven and toast and pulverize them.
  4. Mix the soda crackers with the chopped meat.
  5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
  6. Cut your Snipe in two.
  7. Put the Snipe in a china tureen and fill in the empty places with the hash.
  8. Put on a very slow fire for several hours.
— Mrs. Cuthbert Slocum
Prepared by Brody C. Pinion
July 15, 2017

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