Chapter XV · Relevés and Entrées · No. 1092
Built upon: No. 41Thickened Gravy
1092—Tournedos à l’Estragon
Season the tournedos, and fry them in butter.
Dish them in the form of a crown, and on each set either a spray of parboiled tarragon leaves or a lattice composed of the latter. Send separately a thickened gravy with tarragon (No. 41, Thickened Gravy).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1092, p. 367. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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