Bouchées à la Bénédictine are small vol-au-vent shells fixed with a dollop of a savoury sauce and garnished with a truffle shaving, then heated.
The savoury sauce is made from diced truffle stirred into a purée of cooked salt cod, oil and cream.
Bouchées à la Bénédictine are small vol-au-vent shells fixed with a dollop of a savoury sauce and garnished with a truffle shaving, then heated.
The savoury sauce is made from diced truffle stirred into a purée of cooked salt cod, oil and cream.