Tournedos Algérienne
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 211. The excerpt below is the record exactly as published.
TOURNEDOS ALGERIENNE Season the tournedos, and fry them in clarified butter. Arrange them in the form of a crown on a round dish, and set a croquette of sweet potato, moulded to a round shape, upon each. Around the whole lay some small, emptied, and seasoned half-tomatoes, stewed in oil
Cook this with the app: pantry check, scaling, and the assistant.