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Tournedos de Chevreuil a la Milanaise
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 322. The excerpt below is the record exactly as published.
Tournedos de Chevreuil a la Milanaise. — Small venison steaks, seasoned and broiled in butter. Served with stewed macaroni as a garnish and tomato sauce
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