Bouchée à la Reine

                                  - French


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To make this quick and easy, down and dirty version of the classic French Bouchée à la Reine , simply bake commercial puff pastry shells according to manufacturer’s directions.  Make a standard White Sauce and enhance it with grated cheese of choice.  Fill the pastry with what ever tasty, pre cooked tidbit you wish: cooked shrimp or crab meat, blanched baby mushrooms, cubed chicken breast or ham, the choice is yours.  Pour the cheese enhanced sauce over all and garnish with sprigs of fresh herbs and perhaps a slice of lemon.


        Copyright © 2008 - Geraldine Duncann

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