The entrails of 2 birds, after removing the sandy skin of the stomach, are finely chopped with a little bit of lemon peel and a few shallots and mixed with a watered, repeatedly squeezed bread roll in a baking bowl with the addition of an egg, crushed pepper, cloves and salt and then spread not too thinly on slices of white bread, which are baked in lard.
It is served as a separate dish or as an appetizer to roasted snipe.
Note: In my opinion, it is not the bird’s intestines that are used, but the contents. It is the part that consists of fresh herbs that are not yet digested.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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