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1124 Small Bouchées for Garnishing
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
As well as being used as hot Hors-d’oeuvre, Bouchées are often used as part of a garnish for main dishes of fish and game. In this case they are filled with a mixture which is in keeping with the fish or joint.
They may also be served with
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