Tournedos Marechale
From A guide to modern cookery, 1909
Serves 2
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 MARECHALE Season the tournedos; fry them in butter, and dish them upon fried crusts. On each of the tournedos set alarge, glazed slice of truffle, and surround them with little heaps of asparagus- heads cohered with butter
Cook this with the app: pantry check, scaling, and the assistant.