Mirabeau Bouchées

Name: Mirabeau Bouchées
Cuisine: France
Ingredients: round bouchées (pastry shells); sole fillets, poached; béchamel sauce (milk-based roux sauce); anchovy butter; olives, turned (decoratively shaped); sole purée with tarragon; anchovy fillets

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

round bouchées (pastry shells)
sole fillets, poached
béchamel sauce (milk-based roux sauce)
anchovy butter
olives, turned (decoratively shaped)
sole purée with tarragon
anchovy fillets

Instructions

Prepare a salpicon (diced ragout) of poached sole fillets, bind it with béchamel sauce finished with anchovy butter (beurre d'anchois). Fill each round bouchée with this mixture.
For the garnish: turn each olive decoratively and stuff it with a sole purée flavoured with tarragon. Band each olive with a thin strip of anchovy fillet. Place one garnished olive on top of each filled bouchée.