Tournedos A La Menagere

Ingredients

• Put into an earthenware cocotte the following vegetables
• minced new carrots
• very small new onions
• very fresh peas
• Add salt
• butter
• a very little water

Method

1. 1

   Put into an earthenware cocotte the following vegetables, which should be in proportion to the number of tournedos: Haricot butter or 'Princesse' cut into small pieces, minced new carrots, very small new onions, and very fresh peas.

2. 2

   Add salt, butter, and a very little water, for the cooking of the vegetables should be effected mainly by the concentration of steam inside the cocotte, which should therefore be well closed.

3. 3

   Fry the tournedos in butter, and dish them upon the vegetables in the cocotte at the last moment.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 215. The excerpt below is the record exactly as published.

TOURNEDOS A LA MENAGERE Put into an earthenware cocotte the following vegetables, which should be in proportion to the number of tournedos :— Haricot butter or “Princesse” cut into small pieces, minced new carrots, very small new onions, and very fresh peas. RELEVES AND ENTREES 371 All these vegetables should be equally apportioned. Add salt, butter, and a very little water

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