Bouchées Isabelle (Tongue and Truffle Bouchées)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- well-red tongue
- truffles
- light purée of poultry
Instructions
- Make the bouchées of fluted oval shape.
- Bind a very fine salpicon of well-red tongue and of truffles with a light purée of poultry.
- Fill the bouchées with this garnish.
- Cut very thin slices of tongue into small ovals and set one on each as a lid.