Bouchées à la Périgourdine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pâte feuilletée or small puff pastry cases
- truffle purée
- demi-glace (brown mother sauce) with Madeira
Instructions
- Prepare or source very small, tall round fluted pastry cases. Fill simply with truffle purée blended with a proportionate amount of demi-glace au Madère (brown sauce enriched with Madeira wine).