2367 Tournedos Parisienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.