1121 Bouchées Petite-Princesse

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some square-shaped fancy Bouchées cut with a 4–4½ cm (1½–1¾ in) cutter and thicker than usual so as to give extra height and lightness; fill with a purée of chicken mixed with Velouté and some diced very black truffle. Use thin square slices of truffle as covers.

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