Tournedos Castillane
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 212. The excerpt below is the record exactly as published.
TOURNEDOS CASTILLANE Prepare (1) as many tartlet-crusts as there are tournedos; (2) peeled, pressed, and seasoned tomatoes, cooked in butter; these should be in the proportion of one tablespoonful per tart- let; (3) rings of onion, fried in oil as for ‘‘ Tournedos a 1’ Arlé- sienne’’; (4) a garnish of one tablespoonful of small French beans
Cook this with the app: pantry check, scaling, and the assistant.