Chapter XV · Relevés and Entrées · No. 1133
1133—Tournedos Valençay
Fry the tournedos in butter; dish them in the form of a crown, each on a small, round, and flat croquette of noodles and ham, fried just before dishing up.
Send a Châteaubriand sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1133, p. 376. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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