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Bouchée à la reine — Wikipédia

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The Bouche à la Reine is a pastry charcuterie traditional of French gastronomy1 consisting of a individual and its garnish. vol-au-vent Served hot, most often as a starter, it is made with a croustademushroomsfinancial sauce). supreme sauce, , béchamel sauce) and linked by a thick sauce (, ham, veal sweetbreads, poultry salted with various ingredients cut into small dice or strips (salpicon, nowadays filled with a puff pastry individual in the shape of a timpani, in With the pastry chefs of the court of Versailles, the Queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, < a i=8>king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry such as wells of love a>, her husband. Louis XV to regain the favor of [ref . necessary] to create a savory versionNicolas Stohrer and asked [ref . necessary]aphrodisiacsdishes , she would have sought Madame de Pompadourhis rival made for V

Bouchée à la reine — Wikipédia Aller au contenu Un article de Wikipédia, l&#039;encyclopédie libre. Ne doit pas être confondu avec Vol-au-vent . Bouchée à la reine Deux bouchées à la reine. Données clés Lieu d’origine Cour de Versailles Créateur Chefs pâtissiers de la cour de Versailles Date XVIII e &#160;siècle Place dans le service Hors-d'œuvre ou plat principal Température de service Chaud Ingrédients Timbale en pâte feuilletée , salpicon à sauce épaisse Mets similaires Vol-au-vent des cuisines suisse et belge Classification Charcuterie pâtissière , cuisine française modifier La bouchée à l

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