Bouchées Victoria (Lobster and Truffle Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- lobster meat
- truffles
- sauce Homard
Instructions
- Shape the bouchée cases round and fluted.
- Cut a salpicon of lobster meat and truffles.
- Bind it with an ordinary sauce Homard.
- Fill the bouchées with the salpicon.