2300 Tournedos à l’Arlésienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the Tournedos and shallow fry in a mixture of butter and oil.

Arrange each on a round Croûton of bread fried in clarified butter and serve surrounded with alternate bouquets of fried eggplant and sautéed tomatoes. Place a few rings of fried onion on top of each Tournedos.