2327 Tournedos à la Forestière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the Tournedos and shallow fry in butter.

Arrange each on a round Croûton of bread fried in butter. Surround with bouquets of morels and large dice of potatoes both fried in butter, and lardons of streaky bacon, blanched and then fried brown in butter.

Deglaze the pan with a little good veal stock, pass through a fine strainer, shake in a little butter to thicken and enrich it and serve separately with the Tournedos.