1120 Bouchées à la Reine

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some fancy round-shaped Bouchées; the original classical filling was creamed chicken purée but modern practice is to use a Salpicon of white of chicken, mushrooms and truffle mixed with Sauce Allemande and this is now used almost everywhere. Use the pastry tops as covers.