Instructions: Cut the tops off rolls and scoop out interior to make a pocket large enough to hold a snipe. Butter inside lightly and toast in the oven, split side up, until just lightly browned. Saute parsley and onion in 1 tablespoon butter until browned. Add flour and brown. Add mushrooms and liquid, thyme, wine, salt, and pepper. Simmer for 15 minutes. Meanwhile, brown snipe on all sides in remaining butter; then add to sauce. Turn snipe breast down in the sauce and simmer from 20 to 25 minutes. Put a snipe in each roll cavity and ladle on the sauce.

This recipe yields 8 stuffed rolls.

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