Chapter XI · Hors-d’Œuvres · No. 383
383—Arles, Bologne or Large Lyons Sausages
Cut these up and arrange them like the Salami.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 383, p. 160. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →