2304 Tournedos Belle-Hélène

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 a small round flat Croquette made from asparagus tips on each and on this place a nice slice of truffle.

Deglaze the pan with a little white wine, thicken with a little butter and serve separately.