Bouchées Monseigneur (Soft Roe and Shrimp Sauce Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- soft roes (laitances)
- truffle
- sauce crevettes
Instructions
- Shape the bouchée cases as fluted ovals.
- Make a purée of soft roes and truffle it.
- Fill the bouchées half full with the purée.
- Finish filling them with sauce crevettes.
- Set a thick diamond of very black truffle on each.