2301 Tournedos Armenonville

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.