Bouchées Petite-Princesse (Chicken Purée and Truffle Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- chicken
- Velouté
- truffles
Instructions
- Cut the bouchées out with a fluted square cutter of 4 to 4 1/2 centimetres across, keeping them a little thicker so that they are tall enough and very light.
- Make a purée of chicken with Velouté.
- Add very black truffles cut in dice.
- Fill the bouchées with the purée.
- Cut thin slices of truffle into squares and set one on each as a lid.