Bouchées à la Reine (Chicken, Mushroom and Truffle Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bouchée cases
- breast of chicken
- mushrooms
- truffles
- sauce Allemande
- (original garnish: chicken and cream)
Instructions
- Shape the bouchée cases round and fluted.
- Cut a salpicon of breast of chicken, mushrooms and truffles.
- Bind it with a sauce Allemande.
- Fill the bouchées with the salpicon.
- The original garnish is a purée of chicken with cream, which may be used instead.