CHT245005 Design for the presentation of chicken stuffed with foie gras and pheasant breasts cooked in the Berthold manner, illustration from a Hungarian cookery book on French cooking, c.1880 (colour litho) by Hungarian School (19th century); Private Collection; (add.info.: livre Hongrois de cuisine Francaise; filets de faisans a la Berthold;); 穢 Archives Charmet; Hungarian, out of copyright.