Chapter XV · Relevés and Entrées · No. 1120
1120—Tournedos Parmentier
Fry the tournedos in butter, and dish them in the form of a crown.
In the middle of the dish or round it set a fine heap of potatoes, cut into regular cubes of two-thirds inch side, or raised by means of an oval, grooved spoon-cutter. The potatoes should be cooked in butter and kept very soft.
Slightly sprinkle the potatoes with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1120, p. 373. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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