Chapter XV · Relevés and Entrées · No. 1089
1089—Tournedos Chasseur
Season the tournedos; fry them in butter, and dish them in the form of a crown.
Drain the butter away; swill the sautépan with white wine, and add to this a quantity of Chasseur sauce, which should be in proportion to the number of tournedos.
Set to boil for a moment or two, and pour the sauce over the tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1089, p. 366. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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