2312 Tournedos Cendrillon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fill the required number of large artichoke bottoms with a well buttered Soubise purée mixed with chopped truffles; glaze them quickly when needed for service.

Season the Tournedos and shallow fry in butter. Place each on one of the prepared artichoke bottoms and arrange in a circle on a round dish.

Serve a lightly buttered veal gravy separately.