- 8 snipe dressed whole
- Salt to taste
- Freshly-ground black pepper to taste
- 4 tablespoons butter or margarine
- 1 garlic clove minced
- 1 pound fresh mushrooms sliced
- 1 celery stalk chopped
- 1/2 cup cooking sherry
- 1 tablespoon flour
Season the birds with salt and pepper, and brown in melted butter in a large skillet.
Add garlic, mushrooms, celery and sherry. Cover and simmer until the birds are tender, approximately 20 minutes.
Remove the birds to a heated platter while you thicken the pan juices with flour. Pour the juices over the birds before serving.
This recipe yields ?? servings.