Tournedos Lili
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 214. The excerpt below is the record exactly as published.
TOURNEDOS LILI Season the tournedos, and fry them in butter. Dish them, in the form of a crown, each on a crust of _‘*Pommes de terre Anna’’ (No. 2203), stamped out with a round, even cutter of the same size as the tournedos. On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce
Cook this with the app: pantry check, scaling, and the assistant.