Tournedos A La Mexicaine

Ingredients

• Prepare a fondue of peeled and pressed tomatoes
• as many large grilled mushrooms as there are tournedos
• some grilled or fried capsicums in the proportion of half a one per tournedos
• fry them in oil and butter in equal quantities
• fry them in oil and butter in equal quantities

Method

1. 1

   Prepare a fondue of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one tablespoonful per mushroom; as many large grilled mushrooms as there are tournedos, while the latter are being fried; some grilled or fried capsicums in the proportion of half a one per tournedos.

2. 2

   Season the tournedos, and fry them in oil and butter in equal quantities.

3. 3

   Dish them each on a mushroom garnished with the fondue of tomatoes, and cover them with the grilled or fried capsicums.

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 MEXICAINE Prepare (1) a fondue of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one table- spoonful per mushroom; (2) as many large grilled mushrooms as there are tournedos, while the latter are being fried; (3) some grilled or fried capsicums in the proportion of half a one per tournedos. Season the tournedos, and fry them in oil and butter in equal quantities

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