2371 Tournedos Petit-Duc

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 tartlet case filled with a purée of chicken mixed with a little Velouté; set a slice of truffle on top of each Tournedos and surround with small Bouchées filled with buttered asparagus heads.