The bouchée was created for Marie Leszinska, gourmet queen of Louis XV.
- Prepare a pâte feuilletée, made with 6 turns, and a beaten egg to glaze.
- Cut out 16 circles 3 inches in diameter and brush lightly with the beaten egg.
- With the back of a small knife, mark the circles with a lattice pattern and cut the center neatly from 8 of them with 1 ¼ inch cutter.
- Place the whole circle on a baking sheet, put a circle with the center removed on each one and press down firmly.
- Place in refrigerator to chill for 20 minutes.
- Preheat oven to 450°F
- Bake for 15 to 20 minutes, then carefully remove the round of pastry that rises through the center and keep this for a lid.
- Scoop out any soft pastry inside.
- Reduce the temperature to 375°F and return the bouchées to the oven for 5-7 minutes to dry out.
1 cup of cooked chicken
1/4 cup of butter
1/4 cup of flour
1 1/4 cups of chicken stock, boiled
1/2 cup of mushrooms, thinly sliced
1 tsp of lemon juice
salt and pepper
Melt half the butter in a small saucepan. Add the flour and cook for 3 minutes.
- Remove from the heat and stir in the hot stock a little at a time.
- Bring to a boil and cook for 5 minutes
- Heat the remaining butter in a frying pan and add the mushrooms. Cook until tender and dry.
- Add the mushrooms and chicken to the sauce, reheat, taste and adjust the seasoning.
- Fill the bouchées with the chicken/mushrooms mixture, replace the lids and serve hot.