SNIPE AND MUSHROOMS
In northern Italy this dish is
made with little figpeckers and the
beautiful wild red mushrooms
called fungbi ovali. In England any
small bird, woodcock, snipe, or
plover, can be cooked in this way
with very excellent results. For
each bird you need one very large
mushroom; remove the stalks, and
lay the mushrooms, stalk side up,
in a baking dish. Pour a little oil
over them, and place your small
bird on the top, seasoned with salt
and ground black pepper, put a
sprig of fresh thyme or marjoram
on top of each bird, and pour over