2301 Tournedos Armenonville

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the Tournedos and shallow fry in butter.

Place each on a small round mould of Pommes Anna of the same dimensions as the Tournedos; arrange on a dish and surround with alternate bouquets of creamed noodles, cockscombs and kidneys.

Deglaze the pan with Madeira, add the necessary amount of Jus de Veau LiΓ©, pass through a fine strainer and serve separately.