Chapter XV · Relevés and Entrées · No. 1080
Built upon: No. 71Châteaubriand Sauce
1080—Tournedos Baltimore
Season the tournedos, and fry them in clarified butter.
Set them in the form of a crown on small tartlets garnished by means of maize with cream.
Upon each tournedos set a roundel of tomato, seasoned and tossed in butter, and a smaller slice of green capsicum, also tossed in butter, on each roundel of tomato.
Accompanying sauce: a Châteaubriand (No. 71, Châteaubriand Sauce).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1080, p. 365. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →