No. 914 Bécasses à la purée.
Roast three woodcocks as before, having previously roasted one, with which make a purée as directed (No. 59), sauce round and serve.
915. Snipes or Bécassines.
Snipes may be dressed in any way as directed for the woodcocks, but being much smaller you cut them in halves instead of filleting them, dress round to form a crown, only you require more of them.