bouchée

American  

[boo-shey] / buˈʃeɪ /

noun

1. a small patty shell of puff pastry, used especially for hot hors d'oeuvres.

---

bouchée British  

/ buːˈʃeɪ /

noun

1. a small pastry case filled with a savoury mixture, served hot with cocktails or as an hors d'oeuvre

---

Etymology

Origin of bouchée

1840–50; < French: literally, a mouthful, equivalent to bouche mouth (< Latin bucca ) + -ée < Latin -āta -ate ¹

Example Sentences

Sweetbreads are still very commonly found in this form or in a bouchée à la reine, with a mushroom sauce, as a Sunday starter for many families in France.

From The Guardian • Mar. 5, 2020

"Lukmah" = a bouchée of bread, meat, fruit or pastry, and especially applied to the rice balled with the hand and delicately inserted into a friend's mouth.

From The Book of the Thousand Nights and a Night — Volume 07 by Burton, Richard Francis, Sir

"Yes, par parenthese—between the nibbles at a chocolate bouchée, an anchovy muffin, two biscuits, and a tartine."

From Love's Usuries by Creswicke, Louis

A variation, and I think an improvement, on this bouchée, is to use a little softened aspic to attach the olive, and a small quantity finely chopped to crown it.

From Choice Cookery by Owen, Catherine

Put each bird in a bouchée, and serve warm.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre