2377 Tournedos Régence

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.

Arrange each on a round Croûton of bread fried in clarified butter and surround with the items of a Régence garnish for poultry in proportion to the number of Tournedos.