Roll three-quarters of a pound of feuilletage paste (No. 1076) to a quarter of an inch thick ; let it rest for ten minutes in a cold place, then cut six rounds out of the paste with a No. 4 channeled paste-cutter. Lay them on a borderless, buttered tin baking-dish, slightly apart from each other ; cover with beaten egg, and make a mark on the surface of each with a paste-cutter, No. 2, being careful to dip the cutter each time in hot water, so that the marked outline may remain perfect. Put them in a brisk oven for twelve minutes ; then lift the covers with a knife, and fill each one with a white salpicon royal (No. 256) made of truffles, mushrooms, and finely shred chicken. Set the covers on, and serve on a hot dish with a folded napkin.

All bouchees are made the same way, adding different garnishings according to taste.