Dish

Bouchée à la reine

Bouchée à la reine is made with a puff pastry shell that is filled with a mixture of chicken, mushrooms, onions, and other vegetables. The filling is then mixed with a creamy sauce made with butter, flour, and chicken broth. The dish is typically served as an appetizer or a main course. It is rich and flavorful, with a creamy texture that is sure to please.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Bouchée à la reine is a classic French dish that has been around since the 18th century. Originally served as a main course, it has become more of an appetizer or a special occasion dish over time.

Dietary considerations

This dish is high in calories and is not suitable for people on a low-fat or low-calorie diet. It contains gluten and dairy, making it unsuitable for people with celiac disease or lactose intolerance.

Variations

There are many variations of bouchée à la reine, with some recipes calling for the addition of seafood or different types of meat, such as veal or beef. Some recipes also call for the addition of cream or cheese to the filling.

Presentation and garnishing

Bouchée à la reine is typically presented on a small plate, with the pastry shell filled with the creamy chicken and mushroom mixture. The dish is garnished with fresh herbs, such as parsley or chives. To make the dish even more special, try adding a truffle or two to the filling before baking.

Side-dishes

Bouchée à la reine is typically served with a side of vegetables, such as green beans or carrots. It pairs well with a variety of drinks, including white wine and champagne.