2377 Tournedos Régence

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.