Bouchées de Salpicon

Ingredients

• half a pound of puff paste
• half a pint of Spanish sauce
• a glass of sherry
• eight mushrooms
• four chickens' livers
• the breast of a cold chicken
• some cold smoked tongue
• two truffles

Method

1. 1

   Roll out puff paste, cut into rounds, brush with beaten egg, and bake until yellow.

2. 2

   Fill with a mixture of Spanish sauce, sherry, mushrooms, livers, chicken, tongue, and truffles.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 48. The excerpt below is the record exactly as published.

Bouch6es de Salpicon. Take half a ENTREES. 107 pound of puff paste, and, after having given it six turns, roll it out half an inch thick, cut it out in ten rounds, with a muffin-ring or a mold for the pur- pose. Mark lightly in the center of each, with the point of a knife, a very small round. Brush them (with a camel's-hair brush) in beaten egg, put them on a pan, send them to a very hot oven, and watch them carefully so that they do not color too much on the outside before the inside is done. This paste should rise at least two inches. When the bouchees are thoroughly done inside, and colored bright yel- low on the outside, take them out of the oven, re- move the small rounds in the center which you have marked out, and also enough paste from the inside to make space for the following mixture : Put half a pint of Spanish sauce (Art. 80), with a glass of sherry, in a saucepan on the fire, boil it ten minutes, then add eight mushrooms, four chickens' livers, which you have previously blanched in boiling water ten min- utes, the breast of a cold chicken, some cold smoked tongue, and two truffles

Cook this with the app: pantry check, scaling, and the assistant.