Tournedos Bearnaise
From A guide to modern cookery, 1909
Serves 4
The tournedos may be simply coated with glaze and the Béarnaise sauce served separately.
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 BEARNAISE Season the tournedos, and grill them. Set them on round crusts, half an inch thick, fried in clarified butter; slightly coat the surface of the tournedos with meat-glaze, and surround them with a thread of Béarnaise sauce (No. 62). In the centre arrange a heap of small potatoes cooked in butter and kept very soft, and sprinkle thereon a pinch of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.