8 Snipe, deboned
8 Square, crisp rolls
5 tablespoons Butter
1/4 teaspoon Minced parsley
1 teaspoon Chopped onion
1 tablespoon Flour
3 ounces canned Mushrooms, chopped with liquid
1 pinch Dried thyme
1 cup Chablis or sauterne
1/2 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper

1. Cut rolls in half and scoop out enough interior in each to make a pocket large enough for snipe meat
2. Butter inside lightly and toast in the oven, split side up, until just lightly browned
3. Saute parsley and onion in 1 tablespoon butter until browned
4. Add flour and brown
5. Add mushrooms and liquid, thyme, wine, salt, and pepper
6. Simmer for 15 minutes
7. Meanwhile, brown snipe on all sides in remaining butter; then add to sauce and simmer for 10 minutes
8. Put snipe breast meat in each roll cavity and ladle on the sauce