Bouchees
From The table, 1889
Serves 6
All bouchees are made the same way, adding different garnishings according to taste.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 128. The excerpt below is the record exactly as published.
six rounds out of the paste with a No. 4 channeled paste-cutter. Lay them on a borderless, buttered tin baking- dish, slightly apart from each other ; cover with beaten egg, and make a mark on the surface of each with a paste-cutter, No. 2, being careful to dip the cutter each time in hot water, so that the marked outline may remain perfect. Put them in a brisk oven for twelve minutes ; then lift the covers with a knife, and fill each one with a white salpicon royal (No. 256) made of truffles, mushrooms, and finely shred chicken. Set the covers on, and serve on a hot dish with a folded napkin. All bouchees
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.