Tournedos Mirabeau

Ingredients

• Grill the tournedos
• Lay eight fine strips of anchovy fillets upon each
• Cover the edges with a crown of blanched tarragon leaves
• set a large stoned olive in the middle of each tournedos
• Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos

Method

1. 1

   Grill the tournedos.

2. 2

   Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice.

3. 3

   Cover the edges with a crown of blanched tarragon leaves, and set a large stoned olive in the middle of each tournedos.

4. 4

   Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 215. The excerpt below is the record exactly as published.

TOURNEDOS MIRABEAU Grill the tournedos. Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice. Cover the edges with a crown of blanched tarragon leaves, and set a large stoned olive in the middle of each tournedos. Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos

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