Tournedos Bearnaise
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 58. The excerpt below is the record exactly as published.
TOURNEDOS BEARNAISE SEASON the tournedos and grill them. Set them on round crusts half an inch thick, fried in clarified butter, and take care not to over-cook them. Cut a nice piece of fat and lay it on the top of each tournedos. Arrange them neatly in a dish (or on a silver grid). Arrange a heap of souffle potatoes in the centre of the dish, and serve with a Bearnaise sauce served in a sauceboat
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