(This recipe states 4 Snipe but I generally use 6-8)

Snipe
1 tablespoon Worcestershire Sauce
Juice from 1/4 Lemon (preferably fresh)
1 stick Butter
Tony Chachere's Original Creole seasoning
Brandy

Season the snipe with the Tony Chachere's seasoning and brush with melted and well mixed butter, lemon juice, and worcestershire sauce. I usually baste the birds a time or three during broiling. Cooking time will vary according to your oven. They will be cooked rare after about fifteen minutes. Even if you like your meat well done I wouldn't go beyond twenty-five minutes. Thicken the sauce with cornstarch to make your gravy and serve over rice. Upon removing the birds from broiling, douse with brandy, flame (use a cool plate to flame) and serve on the rice bed.