2340 Tournedos Maréchal

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 with a large slice of truffle coated with Meat Glaze on top.

Surround with bouquets of buttered asparagus tips and Pommes Noisettes.