À la Souvarov is a technique in which a food, usually poultry or a game bird, is cooked in an earthenware casserole with foie gras and truffles, sealed with a strip of dough around the lid.
À la Souvarov
French
French term for dish cooked in a casserole with foie gras and truffles
Characteristic of:
French cuisine
Categories:
Technique
Also known as:
French:
SouvarovÀ la SouvaroffSouvaroffÀ la SouvorovSouvorovÀ la SouwaroffSouwaroff
German:
Souvarow
References:
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