Tournedos Baltimore
From A guide to modern cookery, 1909
Serves 4
Accompanying sauce: a Chateaubriand.
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 212. The excerpt below is the record exactly as published.
TOURNEDOS BALTIMORE Season the tournedos, and fry them in clarified butter. Set them in the form of a crown on small tartlets garnished by means of maize with cream. Upon each tournedos set a roundel of tomato, seasoned and tossed in butter, and a smaller slice of green capsicum, also tossed in butter
Cook this with the app: pantry check, scaling, and the assistant.