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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:

See Also:

À la Périgourdine, 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