Bouchées à la Hollandaise (Smoked Salmon and Oyster Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- smoked salmon
- sauce Hollandaise
- oysters (one
Instructions
- Shape the bouchée cases as plain ovals.
- Poach the smoked salmon and cut it into a salpicon.
- Bind the salpicon with sauce Hollandaise and fill the bouchées.
- Poach and beard one fine oyster per bouchée and set it on top.