Tornedos a la Natal

Ingredients

• a fillet of beef
• a slice of foie-gras
• a thick slice of truffle
• a carrot cut small
• an onion
• a shalot
• a slice of fat ham
• two cloves
• a sprig of lemon thyme
• a table-spoonful of tomato conserve
• a tea-spoonful of Marsala

Method

1. 1

   Cut beef into rounds, make croutons of fried bread.

2. 2

   Fill croutons with Ravigote sauce.

3. 3

   Cook fillets in oiled butter, season, and place on croutons.

4. 4

   Top with foie-gras and truffle.

5. 5

   Prepare sauce with carrot, onion, shallot, ham, and spices, simmer, strain, and add Marsala.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Tornedos a la Natal Take a fillet of beef, and cut into rounds the size of a five-shilling piece and one inch thick ; see that they are all the same size. Make some croutons of fried bread just a size larger than the little fillets. Scoop out the centre to the size of a shilling and within a quarter of an inch of the bottom, which fill with a thick Ravigote sauce. Cook the fillets in oiled butter and season them with pepper and salt. When cooked, place the tornedos on each crouton, lay a slice of foie-gras on the top of each, and above that a thick slice of truffle. Surround them with a sauce made as follows. Cut a carrot small, onion and shalot into slices, add to which a slice of fat ham, cut small two cloves, a sprig of lemon thyme, and parsley, pepper and salt, fry all these in a rich Espagnole sauce, into which a table-spoonful of tomato conserve has been added ; let all simmer for half an hour, strain and add a tea-spoonful of Marsala

Cook this with the app: pantry check, scaling, and the assistant.