Bouchées à la Bénédictine

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Bouchées à la Bénédictine are small vol-au-vent shells fixed with a dollop of a savoury sauce and garnished with a truffle shaving, then heated.

The savoury sauce is made from diced truffle stirred into a purée of cooked salt cod, oil and cream.

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Also called:

Bouchées à la Bénédictine (French)

See Also: À la Bénédictine, Bouchée Shells, Vol-au-vent

Other entries for: Savoury Dishes
Alfredo Sauce, Boiled Dinners, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fish and Seafood Dishes, Fondue, French Fries, Koromo, Paella, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Steak Tartare, Sushi, Tartarmad, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska

Other entries for: Dishes
Desserts, Dumplings, Raita

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This record on Bouchées à la Bénédictine was first published 04 July 2006; last updated 02 December 2007

Bouchées à la Bénédictine. © Practically Edible. Published 05/30/2007. Updated 12/02/2007. Web. Retrieved 03/20/2010 from http://www.practicallyedible.com/edible.nsf/pages/boucheesalabenedictine