Tournedos

Ingredients

• 4 rounds of meat cut in the fillet about one inch thick and two inches across
• 2 large tomatoes
• 4 pieces of bread cut in the same shape as the meat
• 1 dessertspoon flour
• 2 tablespoons butter
• 1 teaspoon made mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• (1 teaspoon minced parsley)

Method

1. 1

   Cut rounds from the fillet.

2. 2

   Slice tomatoes to get two round slices from the middle.

3. 3

   Cut bread slices the same size as the fillets.

4. 4

   Paint fillets with mustard, mix flour, pepper, and salt, and turn fillets in the mixture.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 48. The excerpt below is the record exactly as published.

i teaspoon salt. 1 tablespoon butter or lard. 1 & teaspoon pepper. Trim the fillet, and, if possible, tie it in a rectangular shape with a piece of string. MUTTON AND BEEP. 101 Paint the fillet with a little of the butter and sprinkle it with salt and pepper. Place the fillet in a baking tin with the rest of the butter and put it in a good oven for about half-an-hour. Baste it three or four times, being careful not to keep the oven door open too long. If the butter dries up add a little more butter or lard and very little water. Note. Meat roasted before the fire is better than when done in the oven. If roasted in front of the fire and the piece of meat is a small one, do not let the cook run the spit through the meat as he usually does, but make him lie the meat to the spit. If the spit is run through, the blood will flow out and the meat lose its juiciness. Tournedos. (II). 4 rounds of meat cut in the fillet about one inch thick and two inches across. 2 large tomatoes. 4 pieces of bread cut in the same shape as the meat. 1 dessertspoon flour. 2g tablespoons butter. J teaspoon made mustard. j teaspoon salt. I teaspoon pepper. (1 teaspoon minced parsley

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