2356 Tournedos Mirette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare as many small Timbales of Pommes Mirette as there will be Tournedos. When ready, turn them out on to a dish, sprinkle with grated Parmesan and melted butter and gratinate them when the Tournedos are almost ready.

Season the Tournedos and shallow fry in butter.

Arrange neatly on a suitable dish and place one of the prepared Timbales on each.

Serve Sauce Chateaubriand separately.