Chapter XVI · Poultry (Volaille) · No. 1665
Built upon: No. 1343Brochettes de Rognons
1665—Brochettes de Foies de Volaille
Collop the livers; quickly stiffen them in butter, and then treat them exactly as explained under “Brochettes de Rognons” (No. 1343, Brochettes de Rognons).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1665, p. 527. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →