2381 Tournedos Roumanille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the Tournedos a little smaller than usual, season and shallow fry them in oil.

Place each on half a grilled tomato, coat with Sauce Mornay containing a little tomato purée and glaze them quickly.

Arrange the prepared Tournedos on a dish with a large stoned olive surrounded at its base with an anchovy fillet on each, surround with crisply fried round slices of eggplant.