1107 Bouchées

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By Auguste Escoffier

Published 1903

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Bouchées used as a hot Hors-d’oeuvre should normally be slightly smaller than usual and are sometimes described as Bouchés Mignones. Their shape varies according to the type so as to establish a clearcut difference between them. In certain cases the cover of the Bouchées are used, in others a plain or fancy round slice of truffle is