Bouchées Mogador (Puff Pastry Cases with Scarlet Tongue and Chicken Salpicon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- scarlet tongue (two thirds of the salpicon)
- breast of chicken (one third of the salpicon)
- sauce Béchamel
- Beurre de foie gras
- truffle
Instructions
- Shape the bouchée cases as fluted diamonds.
- Cut a salpicon of two thirds scarlet tongue and one third breast of chicken.
- Finish a sauce Béchamel with Beurre de foie gras and bind the salpicon with it.
- Fill the bouchées with the salpicon.
- Set a fine diamond of truffle on each as a lid.