Bouchées Montglas (Puff Pastry Cases with Foie Gras and Truffle Salpicon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- foie gras
- mushrooms
- scarlet tongue
- truffles
- sauce Demi-glace with Madeira
Instructions
- Shape the bouchée cases as fluted squares.
- Cut a salpicon of foie gras, mushrooms, scarlet tongue and truffles.
- Bind it with an excellent sauce Demi-glace with Madeira.
- Fill the bouchées with the salpicon.
- Cut slices of truffle into squares and set one on each as a lid.