Chapter XV · Relevés and Entrées · No. 1099
1099—Tournedos Lakmé
Prepare (1) as many small tartlet-crusts as there are tournedos; (2) the same number of grilled, medium-sized mushrooms; (3) a garnish of one tablespoonful of broad beans with cream per tartlet.
Season the tournedos, and fry them in clarified butter.
Dish them in the form of a crown, each on a tartlet garnished with broad beans, and set a grilled mushroom on each tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1099, p. 369. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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