Tournedos de Boeuf a la Kalisch

Ingredients

• Trim neatly 6-8 small tournedos of beef
• sauté them on both sides in butter
• flat oval cake shapes of 'rissoto'
• Fry the same number of eggs
• glazed slice of truffle

Method

1. 1

   Trim neatly 6-8 small tournedos of beef cut from the fillet, trim them neatly and sauté them on both sides in butter over a brisk fire.

2. 2

   Have ready as many flat oval cake shapes of 'rissoto,' i.e., savoury rice flavoured with tomato and dress the tournedos on these.

3. 3

   Fry the same number of eggs, the same as 'oeufs sur plat,' stamp them out and place one on top of each fillet.

4. 4

   In the centre of each egg yolk, place a glazed slice of truffle.

5. 5

   Dish up neatly, pour a rich perigord sauce round the tournedos, and send to table.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.

Tournedos de Boeuf h la Kalisch. Trim neatly 6-8 small tournedos of beef cut from the fillet, trim them neatly and saut6 them on both sides in butter over a brisk fire. Have ready as many flat oval cake shapes of " rissoto," i.e., savoury rice flavoured with tomato and dress the tournedos on these. Fry the same number of eggs, the same as " ceufs sur plat," stamp them out and place one on top of each fillet. In the centre of each egg yolk, place a glazed slice of truffle

Cook this with the app: pantry check, scaling, and the assistant.