Tournedos Madeleine

Ingredients

• For ten tournedos prepare
• ten timbales of a purée of haricot beans
• cohered per Ib. with one egg
• three yolks
• finished with two oz. of butter
• Ten small artichoke-bottoms garnished with reduced Soubise

Method

1. 1

   Prepare timbales of a purée of haricot beans cohered with one egg and three yolks, finished with two oz. of butter, put into well-buttered dariole-moulds, and set these to poach fifteen minutes in advance.

2. 2

   Season the tournedos; fry them in butter; dish them, and surround them with the timbales and the artichoke-bottoms, alternating the two garnishes.

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 MADELEINE For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For these timbales the purée of haricot beans BB 370 GUIDE TO MODERN COOKERY must be cohered per Ib. with one egg and three yolks, finished with two oz. of butter, put into well-buttered dariole-moulds, and set these to poach fifteen minutes in advance. (2) Ten small artichoke-bottoms garnished with reduced Soubise

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