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Bouchées à la Périgourdine are savoury bouchée shells (small vols-au-vent) filled with a mixture of truffle and foie gras bound together with Madeira sauce.
They are served hot.
Language Notes
"Périgourdine" in the name refers to the Périgord region in south-western France which is known for its black truffles and foie gras.
Also called:  Bouchées à la Périgourdine (French)
See Also
À la Périgourdine, Bouchée Shells, Vol-au-vent
Other entries for Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Soups, Spring Rolls, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska
Other entries for Dishes
Desserts, Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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