1118 Bouchées Nantua

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some fancy oval-shaped Bouchées and fill with a Salpicon of crayfish tails and truffle mixed with Nantua Sauce. Use small stuffed crayfish heads as covers.