Bouchées Isabelle
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Puff pastry shells
- Tongue
- Truffles
- Poultry purée
Instructions
- Prepare oval fluted pastry shells. Combine a very fine salpicon (fine dice) of bright red tongue and truffles, binding the mixture with a light poultry purée. Fill the shells with this garnish. Cut thin slices of tongue into small oval shapes and arrange them as lids atop each bouchée.