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BOUCHÉE - Defined with Recipes

BOUCHÉE — A French word which means "mouthful;" it is used to designate certain specimens of cookery, both savory and sweet, that are filled into puff paste and sponge cake patty cases, hence, a Bouchée is a small patty.

BOUCHÉE OF OYSTERS—Oysters scalded, the liquor 'made into a sauce, oysters cut into dice, added to the finished sauce, seasoned with lemon juice and anchovy essence, filled into puff paste patty shells, and served.

BOUCHÉE OF CHICKEN—Breast of thicker (cooked) cut into dice, mixed into a rich vélouté sauce, made hot, filled into patty shells and served.

BOUCHÉE OF GAME—Any cold cooked game may be used, and if desired can be so named instead of the word "game," the meat cut in small squares, and made hot in a sauce appropriate to the game used, filled into small patty shells and served.

BOUCHÉE OF FOIE-GRAS — This is served cold. The foie-gras is cut into small pieces, put into patty shells with limpid aspic jelly, and served when set.

BOUCHÉE OF SWEETBREADS—The sweetbreads broiled, cut into small squares, made hot in a white Italian sauce, the warm patty shells filled and served.

BOUCHÉE OF LOBSTERS—Fresh boiled lobster meat cut in dice, made hot in a Supreme sauce, filled into the patty shells and served.

BOUCHÉE WITH RAGOUT—The patty shells filled with a mixture of smoked tongue, breast of chicken, truffles and mushrooms; all cut small and made hot in a Supreme sauce, cover put on and served, (called, BOUCHÉES a la REINE).

BOUCHÉE WITH MARROW — The spinal marrow of beef cut in pieces, cooked in a sauce Albert, filled into the patty shells and served.

BOUCHÉE WITH GAME PUREE — The patty shells filled with a rich purée of any form of game, highly seasoned, (called, BOUCHÉES la ST. HUBERT).

BOUCHÉE OF CRAYFISH TAILS—The meat from the tails of fresh boiled crayfish, cut up and made hot in a cream parsley sauce, filled into the patty shells and served.

BOUCHÉE WITH SALPICON—Cooked poultry or game cut small, made hot in a rich sauce, filled into the patty shells and served.

BOUCHÉE WITH OX PALATES—The patty shell filled with a mixture of small cut pieces of braized ox palate and mushrooms, made hot in Allemande sauce.

BOUCHÉE OF SARDINES — The sardines made into a paste with Gruyere cheese, salt, pepper and chili vinegar, mix with a few scalded oysters cut small, the patty shells filled and served, garnished with hard boiled yolks of eggs rubbed through a sieve, resembling vermicelli.

BOUCHÉE WITH MUSHROOMS — Slices of button mushrooms lightly fried in butter, then put into a rich Madeira sauce, made hot, filled into the patty shells, and the opening filled with a cork made of a mushroom nicely glazed.

BOUCHÉE OF REEDBIRD — The reedbird boned, stuffed, braized with wine, taken up. glazed, jointed, put in the patty shells, some Perigneux sauce poured in and served.

BOUCHÉE OF WOODCOCK—Snipe, Larks, Ricebirds and Ortolans, may be prepared and served same as the preceding.

BOUCHÉE OF ANCHOVIES—Coiled anchovies in oil, taken out and drained, Mayonnaise sauce beaten with stiff aspic jelly and a dash of tarragon vinegar, the anchovies dipped into it, and filled into cold patty shells, the top then decorated with a cover made of aspic jelly, and served.

BOUCHÉE OF SOLE—The sole filleted and braised. cut in small pieces, when cold, put into the patty shells, limpid fish jelly poured in, the top decorated with Montpelier butter and served.

BOUCHÉE OF SALMON — Cold cooked salmon in flakes, mixed with Ravigote sauce, filled into the patty shells, the top decorated with Mayonnaise and studded with capers.

BOUCHÉE OF ORANGES—The patty shell used for sweet bouchées is made of a rich stiff "lady finger mixture" forced out of a pastry bag in rings one on top of the other to the desired height, sprinkled with pink sugar, baked and glazed, the oranges peeled and separated in sections, then simmered in an orange syrup; when done, taken up and drained, put into the bouchées, the top decorated with a flavored water icing(called, BOUCHÉES a la SEVILLE)

BOUCHÉES OF PLUMS—The shell made as in the preceding, the plums peeled, stoned and cut in slices, simmered in syrup, taken up and drained, put into the bouchées, limpid sweet jelly poured in; when the jelly is set, the top decorated and served.

BOUCHÉE OF PEACHES—Prepared the same as the preceding, substituting peaches for plums. Strawberries, cherries and red raspberries may also be treated this way.

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