Chapter XV · Relevés and Entrées · No. 1115
Built upon: No. 2138Crêpes aux Épinards
1115—Tournedos Montgomery
Season the tournedos and fry them in butter.
Dish them upon a pancake of spinach (No. 2138, Crêpes aux Épinards), cooked in a tartlet-mould. Deck each tournedos with a rosette of reduced Soubise, made by means of a piping-bag fitted with a grooved pipe, and put a fine slice of truffle in the centre of the rosette.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1115, p. 372. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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