1124 Small Bouchées for Garnishing

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 certain vegetables, notably celery and cardoons; in this special case diced poached bone marrow bound with Meat Glaze is used as the filling with a slice of poached bone marrow as the cover; they are arranged around the vegetables. In those circumstances where Bouchées fill the role of a garnish, they should be very small and very light.