Tournedos Rossini

Tournedos with Tâté

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

The name “Rossini” in a recipe means that the food is garnished with the two aristocrats of the food world, pâté de foie gras and truffles.

In 1868, following the five hundredth performance of his William Tell in the Paris Opera House, Gioacchino Rossini was