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Bouchées à la Périgourdine



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.

See also:

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Citation

Oulton, Randal. "Bouchées à la Périgourdine." CooksInfo.com. Published 04 July 2006; revised 25 September 2010. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/bouchees-a-la-perigourdine>.

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