Of Eels.—Have some eels prepared either in poulette or oyster-sauce, fill the bouchées, and serve warm.
Of Turbot.—It is filled with turbot à la crème or à la Béchamel.
It may also be filled with any kind of fish, prepared à la Béchamel, à la crème, in white sauce, oyster-sauce, etc.
Of Truffles.—Cut the white flesh of a chicken in dice, prepare it as a chicken sauté, using truffles but no mushrooms, fill the bouchées with it and serve warm.
Of Purée of Chicken, or Bouchées de Dames.—It is filled with some purée of chicken, and served as warm as possible.
Do the same with a purée of game.
Of Bobolink.—Prepare and clean twelve bobolinks as directed for birds, put a teaspoonful of truffles, cut in small dice, in each bird, for stuffing; sew the incision, and bake or roast the birds. Put each bird in a bouchée, and serve warm. A more delicate dish cannot be made.
The same may be done with any kind of small bird.
Bouchées are generally served on a napkin and on a dish, in pyramid.