1108 Bouchées à la Bohémienne

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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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