2322 Tournedos Dubarry

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 Croûton of bread fried in clarified butter and coat each tournedos with a little light Meat Glaze; surround with small balls of cauliflower coated with Sauce Mornay and gratinated.

Serve a lightly buttered veal gravy separately.

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