Chapter XV · Relevés and Entrées · No. 1131
1131—Tournedos Tivoli
For ten tournedos, prepare ten small grilled mushrooms, and allow one half-tomato tossed in butter for each mushroom.
Fry the tournedos in butter and dish them, in the form of a crown, upon fried crusts. On each tournedos set a grilled mushroom, garnished with a tossed half-tomato, and all round set some fine “pommes soufflées” made in ribbon-form, of a round shape, and in the proportion of one potato to each tournedos.
Send a Béarnaise sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1131, p. 375. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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