2300 Tournedos à l’Arlésienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.