Tournedos Belle-Hélène
From A guide to modern cookery, 1909
Serves 1
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 BELLE-HELENE Prepare as many small croquettes of asparagus-tops, shaped like quoits, as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them in clarified butter. — Arrange them, in the form of a crown, on a dish; place a croquette on each tournedos, and a large, glazed slice of truffle
Cook this with the app: pantry check, scaling, and the assistant.