Bouchées Diane (Game and Truffle Bouchées)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- flesh of feathered game
- truffles
- sauce Salmis
Instructions
- Make the bouchées of plain round shape.
- Bind a salpicon of the flesh of feathered game and of truffles with a sauce Salmis drawn from the same game.
- Fill the bouchées with this garnish.
- Finish with fluted slices of very black truffle as lids.