Tournedos Gabrielle
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 GABRIELLE Make a preparation from the white meat of a chicken and truffles—both cut into dice and cohered with the necessary quan- tity of somewhat light ‘‘ Duchesse-potatoes ’’ paste. With this preparation make as many small quoit-shaped croquettes as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them with oil and butter in equal quantities
Cook this with the app: pantry check, scaling, and the assistant.