1109 Bouchées Bouquetière

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some very small round fancy Bouchées and fill with a Brunoise of vegetables or very small Printanier of vegetables mixed with Chicken Velouté. Use small fancy rounds of carrot as covers.