1110 Bouchées Diane

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some plain round Bouchées and fill with a Salpicon of cooked flesh of game bird and truffle mixed with Salmis Sauce made from the same game. Use fancy round slices of truffle as covers.

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