2365 Tournedos à l’Orientale

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; place a small round flat Croquette of sweet potatoes on each Tournedos and surround with small Timbales of Riz à la Grecque and halves of tomato cooked in butter.

Serve a thin Tomato Sauce separately.