Bouchées à la Bohémienne

Ingredients

• brioche dough (unsweetened)
• foie gras
• truffles
• veal glaze (clear, light)
• butter
• Madeira wine

Instructions

1. Shape small brioche dough (made without sugar) into small rounded heads in fluted molds and bake until golden. Once cooled, carefully hollow out the interior, reserving small lids to cover them. Dry the brioche cases lightly at the oven entrance.
2. Prepare a salpicon (finely diced mixture) of foie gras and truffles. Bind this mixture with a light veal glaze (glace de veau claire) that has been mounted with butter (monté au beurre). Just before filling, finish the glaze with Madeira wine.
3. Fill the hollowed brioche cases with this garnish and top with the reserved lids.