2372 Tournedos à la Piémontaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the Tournedos and shallow fry in butter.

Arrange neatly on a suitable dish and surround with small shapes of Risotto containing sliced white truffle, moulded in tartlet cases.