Broiled Fillets of Beef (Tournedos)
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 109. The excerpt below is the record exactly as published.
ROILED FILLETS OF BEEF (TOURNEDOES) Have slices cut from fillet, 34 inch thick.
Cook this with the app: pantry check, scaling, and the assistant.