Bouchées à la Joinville (Shrimp, Mushroom and Truffle Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- shrimp tails
- mushrooms
- truffles
- sauce Joinville
Instructions
- Shape the bouchée cases as fluted ovals.
- Cut a salpicon of shrimp tails, mushrooms and truffles.
- Bind it with a sauce Joinville and fill the bouchées.
- Cut thin slices of truffle into diamonds and set one on each as a lid.