2380 Tournedos Rossini

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 Cro没ton of bread fried in clarified butter and coated with a little melted Meat Glaze. Place a nice slice of foie gras lightly fried in butter on each Tournedos and on this place a nice slice of truffle.

Deglaze the pan with Madeira, add sufficient Sauce Demi-glace finished with truffle essence, pass through a fine strainer and pour over the prepared Tournedos.