Chapter XVI · Poultry (Volaille) · No. 1878
Built upon: No. 1845Faisan Souvaroff
1878—Bécasse Souvaroff
Proceed exactly as for “Faisan à la Souvaroff” (No. 1845, Faisan Souvaroff), after making due allowance for the size of the bird in regard to the quantity of truffles and foie gras.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1878, p. 594. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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