Bouchées Grand-Duc (Asparagus and Truffle Bouchées)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- asparagus tips
- truffles
- creamy sauce Béchamel
Instructions
- Make the bouchées of round fluted shape.
- Cut asparagus tips and truffles into a fairly thick julienne, very short.
- Bind them with a creamy sauce Béchamel and fill the bouchées.
- Set a slice of truffle on each as a lid.