Bécasse Souwaroff (Woodcock Souwaroff, with Truffles and Foie Gras)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- woodcock
- truffles
- foie gras
Instructions
- Proceed as set out for the Faisan Souwaroff, using woodcock.
- Set the quantity of truffles and the proportion of foie gras according to the size of the bird.