Bouchées à la julienne This page first published: Jul 4, 2006 · Updated: Jun 21, 2018 · by CooksInfo. Copyright © 2020 · This post may contain affiliate links · This blog generates income via ads · A mixture of julienned vegetables (such as carrots, celery, fennel, leeks or parsnips) cooked in butter, then mixed in with a small amount of heavy cream, then served hot in bouchée shells.
A mixture of julienned vegetables (such as carrots, celery, fennel, leeks or parsnips) cooked in butter, then mixed in with a small amount of heavy cream, then served hot in bouchée shells.
