Chapter XV · Relevés and Entrées · No. 1109
1109—Tournedos à la Mexicaine
Prepare (1) a fondue of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one tablespoonful per mushroom; (2) as many large grilled mushrooms as there are tournedos, while the latter are being fried; (3) some grilled or fried capsicums in the proportion of half a one per tournedos.
Season the tournedos, and fry them in oil and butter in equal quantities. Dish them each on a mushroom garnished with the fondue of tomatoes, and cover them with the grilled or fried capsicums.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1109, p. 371. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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