Tournedos de Boeuf a l'Othello
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.
Tournedos de Boeuf k I'Othello. Pare and cook small fillets of beef the same as directed for " Contre-filets a la Hongroise," but use fillet of beef in place of sirloin steak. Dress each Tournedos-fiUet on a fried crouton of bread of similar size. On top of each place a fried egg, cut out neatly. Sauce over with Perigord sauce and garnish the dish with straw potatoes
Cook this with the app: pantry check, scaling, and the assistant.