Bouchées à la Périgourdine (Truffle Purée Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- truffles
- sauce Demi-glace with Madeira
Instructions
- Shape the bouchée cases round and fluted, very small and tall.
- Make a purée of truffles.
- Add a relative quantity of sauce Demi-glace with Madeira.
- Fill the bouchées with this purée alone.