Chapter XV · Relevés and Entrées · No. 1111
Built upon: No. 273Blanchings
1111—Tournedos Mirabeau
Grill the tournedos.
Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice. Cover the edges with a crown of No. 273, Blanchings tarragon leaves, and set a large stoned olive in the middle of each tournedos.
Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1111, p. 371. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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