Chapter XVI · Poultry (Volaille) · No. 1898
Built upon: No. 1845Faisan Souvaroff
1898—Cailles Souvaroff
Prepare these as described under “Faisan à la Souvaroff” (No. 1845, Faisan Souvaroff).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1898, p. 598. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →