Chapter XVI · Poultry (Volaille) · No. 1917
1917—Mousses de Cailles
See the various remarks made concerning this subject, under Pheasant, Partridge and Woodcock.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1917, p. 602. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →