Tournedos Arlesienne
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 ARLESIENNE Fry the tournedos in butter and oil. When about to serve, set the tournedos on a dish, and sur- round them with fried roundels of egg-plant and tossed tomatoes, alternating the two garnishes, and placing roundels of fried onions
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