2326 Tournedos à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the Tournedos and grill them.

Arrange each on a fried flat round Croquette of semolina the same size as the Tournedos and place a Subric of spinach on top of the Tournedos. The position of these two garnishes may be transposed.

Serve Sauce Chateaubriand separately.