Tournedos Mascotte

Ingredients

• Season the tournedos
• fry them in butter
• garnish ready consisting of raw, quartered artichoke-bottoms fried in butter
• small, olive-shaped potatoes, also cooked in butter
• olive-shaped truffles
• Swill the sauté-pan with white wine
• add thereto a little gravy
• dish the tournedos in a cocotte with the garnish above described

Method

1. 1

   Season the tournedos, and fry them in butter.

2. 2

   Have a garnish ready consisting of raw, quartered artichoke-bottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles.

3. 3

   When about to serve, dish the tournedos in a cocotte with the garnish above described.

4. 4

   Swill the sauté-pan with white wine; add thereto a little gravy; reduce the whole, strain it into the cocotte, and put the latter in the front of the oven for a minute or two.

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 MASCOTTE Season the tournedos, and fry them in butter. Have a garnish ready consisting of raw, quartered artichoke- bottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles. When about to serve, dish the tournedos in a cocotte with the garnish above described. Swill the sauté-pan with white wine; add thereto a little gravy

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