Bouchée à la Reine

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Bouchée à la reine is named for Marguerite de Valois, wife of Henri IV. This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays, one may also add sweetbreads, truffles or morels.

Cuisine: France · categories: French recipes; Main course recipes; Recipes; Recipes for pastries; Recipes using bouquet garni; Recipes using butter; Recipes using chicken breast; Recipes using chicken broth and stock; Recipes using common mushroom; Recipes using crème fraîche; Recipes using egg yolk; Recipes using puff pastry; Recipes using wheat flour; Recipes without cooking time

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