2310 Tournedos Castillane

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.

Arrange each on a round Cro没ton of bread fried in clarified butter, place a small tartlet case filled with Tomato Fondue on top of each Tournedos and surround with nice crisp rings of deep fried onions.