Bouchées à l’Armoricaine refers to mixture of cooked lobster with oil, onions, tomato and wine, then served hot in bouchée shells with their lids. Sometimes mistakenly called “Bouchées à l’Américaine.”
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.
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.
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.
Bouchées à la reine are very small flaky pastries that are essentially vol-au-vents. Some say they’re different from vol-au-vents but Larousse describes one as being a “small, individual vol-au-vent.” The pastry is garnished with a dollop of a savoury mixture bound together with a creamy white sauce. You make the pastry and bake the shells…