Chapter XVI · Poultry (Volaille) · No. 1882
1882—Bécasses et Bécassines Froides
All the recipes given for cold pheasant and partridge may be applied to woodcocks and snipes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1882, p. 595. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →