2371 Tournedos Petit-Duc

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 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.