Tournedos Cendrillon
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 CENDRILLON Prepare (1) as many fine artichoke-bottoms as there are tcurnedos; (2) a Soubise purée, combined with chopped truffles, and well buttered. A few moments before the tournedos are ready, garnish the artichoke-bottoms with the Soubise, and set them to glaze in a flerce oven. Season the tournedos; fry them in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.