Bouchées Diane (Game-filled Pastry Shells)

Name: Bouchées Diane (Game-filled Pastry Shells)
Cuisine: France
Ingredients: puff pastry shells (bouchées); salpicon (diced meat mixture) of game birds and truffles; salmis sauce (game sauce); truffle slices

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

puff pastry shells (bouchées)
salpicon (diced meat mixture) of game birds and truffles
salmis sauce (game sauce)
truffle slices

Instructions

Prepare round, smooth-sided puff pastry shells (bouchées Diane). Fill each shell with a salpicon of minced game bird meat and diced truffles, bound with a salmis sauce (a rich brown game sauce) prepared from the same game used in the filling. Top each bouchée with a fluted black truffle slice to serve as a lid.