1108 Bouchées à la Bohémienne

Method

Prepare small Brioches à Tête made from brioche paste without sugar and cooked in fluted moulds. Remove the soft insides of the Brioches so as to make small cases and reserve the tops for use as covers. Dry the cases carefully in a cool oven and fill with a Salpicon of foie gras and truffle mixed with light veal Meat Glaze thickened with a little butter and flavoured with a little Madeira. Replace the Brioche tops as covers.

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