Bouchées à la julienne 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.
