Allumettes à la Périgourdine are puff pastry strips topped with chicken liver and truffle
Allumettes are narrow pieces of baked puff pastry, usually with a topping on them.
To make them, a ball of puff pastry is rolled into a sheet 1/2 cm (1/4 inch) thick, then spread with a topping consisting of a purée of chicken livers into which finely chopped truffle is mixed.
The sheet of pastry is then cut into rectangles 7 to 8 cm (3 inches) in width.
The pastry rectangles are then baked for 15 minutes at 200 C (400 F / gas mark 6.)
The Périgord area of France is known for its truffles.
New Larousse Gastronomique. Paris: Librairie Larousse. English edition 1977.