Tournedos Favorite
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 213. The excerpt below is the record exactly as published.
TOURNEDOS FAVORITE Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on crusts stamped out with an indented cutter and fried in butter. On each tournedos place a round collop of foie gras, a little smaller than the piece of meat; the collop should be seasoned, dredged, and tossed in butter. On each collop of foie gras put a fine, glazed slice of indented truffle
Cook this with the app: pantry check, scaling, and the assistant.