2367 Tournedos Parisienne

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.

Place each on a round Croûton of bread fried in clarified butter and arrange in a circle on a round dish. Place an artichoke bottom filled with garnish à la Parisienne on each Tournedos and place a nice bouquet of Pommes Parisienne in the centre of the dish.

Serve a thin Sauce Demi-glace separately.