Chapter XV · Relevés and Entrées · No. 1093
1093—Tournedos Favorite
Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on crusts stamped out with an indented cutter and fried in butter.
On each tournedos place a round collop of foie gras, a little smaller than the piece of meat; the collop should be seasoned, dredged, and tossed in butter. On each collop of foie gras put a fine, glazed slice of indented truffle. Garnish the centre of the dish with a fine heap of asparagus-tops cohered with butter, or merely set these in small heaps round the tournedos.
Serve separately a timbale of potatoes (of the size of hazel-nuts) cooked in butter, rolled in pale meat-glaze, and slightly sprinkled with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1093, p. 367. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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