Clean and skin 6 snipe and brush them inside and out with a mixture of 3/4 cup each of melted butter and orange juice. In a large skillet brown the birds on all sides in 1/2 cup butter, adding more butter if necessary. Roast the birds in a hot oven (400º F.), basting them frequently with the melted butter and orange juice, for 20 minutes. Add 3/4 cup orange-flavored liqueur, reduce the temperature to very low (250º F.), and roast the birds for about 15 minutes, or until they are tender.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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