2332 Tournedos Japonaise

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 flat round Croquette of potato and place a small decorated pastry case filled with Japanese artichokes mixed with Ordinary Velouté on top.

Deglaze the pan with a little good veal stock, reduce and add the required amount of Jus lié. Pass through a fine strainer and serve separately with the Tournedos.