Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Curried Chicken Bouchées

Name: Curried Chicken Bouchées
Cuisine: American
Ingredients: Décor 3 Greaseproof doilies, one 10-in. (25-cm) and two 8-in. (20-cm); 1 oz (30 g) curly parsley or micro greens; 1 Apple Bird; 24 1½-in. (3-cm) Puff Pastry Bouchées, freshly baked and cooled or commercial; 24 1½-in. (3-cm) Puff Pastry Bouchées, freshly baked and cooled or commercial; 16 fl oz/480 mL (about 14 oz/420 g) Curried Chicken Salad (chop all ingredients fine, omit the currants, season strongly); 16 fl oz/480 mL (about 14 oz/420 g) Curried Chicken Salad (chop all ingredients fine, omit the currants, season strongly); 8 oz (24 g) Red apple; 1 fl oz (30 mL) Lemon juice; 24 Tiny chervil or parsley pluches; 24 Tiny chervil or parsley pluches

Preparation info

24
pieces

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

Décor 3 Greaseproof doilies, one 10-in. (25-cm) and two 8-in. (20-cm)
1 oz (30 g) curly parsley

Americas
Europe
United States
Starter

Method

Procedure

Presentation

Line a 14-in. (35-cm) oval tray with the doilies. Arrange the parsley in the center and place the apple bird on top.
Fill each bouchée with curried chicken salad.
Cut the apple into very thin slices, then cut pointed arcs from the ends of the slices. Immediately coat the arcs with