Bouchées Marie-Rose (Shrimp and Smelt Forcemeat Bouchées)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- small shrimp tails
- fine smelt forcemeat
- truffles
Instructions
- Make the bouchées of plain lozenge shape.
- Fill them with small shrimp tails, pearls of fine smelt forcemeat, and truffles cut in a very short julienne.
- Poach a boudin of pink smelt forcemeat in good time so that it is still lukewarm when it is cut.
- Cut it into rounds and use them as lids.