Bouchées Monseigneur
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- oval fluted pastry shells (bouchées)
- soft roe purée, truffle-infused (purée de laitances truffée)
- shrimp sauce (sauce crevettes)
- black truffle
Instructions
- Fill the oval fluted pastry shells halfway with the truffle-infused soft roe purée. Complete the filling with shrimp sauce. Crown each bouchée with a thick black truffle diamond.