Previous | Next

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.

Also called:

See Also:

À la Bénédictine, Bouchée Shells, Vol-au-vent

Other entries for:

Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Boiled Dinners, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Crappit Heids, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Soups, Spring Rolls, Steak Tartare, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska

Other entries for: Dishes

Desserts, Dumplings, Salads