Bouchées à la Périgourdine
© Copyright 2010. Do not copy. All rights reserved and enforced.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.
"Périgourdine" in the name refers to the Périgord region in south-western France which is known for its black truffles and foie gras.
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Also called:
Bouchées à la Périgourdine (French)
See Also: À la Périgourdine, Bouchée Shells, Vol-au-vent
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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
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