Tournedos Mireille

Ingredients

• For ten tournedos, prepare
• five croustades from the preparation used for 'pommes Duchesse'
• A fondue of tomatoes in the proportion of one heaped tablespoonful per croustade
• five timbales of pilaff rice

Method

1. 1

   Prepare in advance five croustades from the preparation used for 'pommes Duchesse.' To make these croustades, fill some buttered dariole-moulds with the preparation, press it snugly into them, dip the moulds into tepid water, turn out, treat the mouldings a l’anglaise, fry them, hollow out their centres, and keep them hot.

2. 2

   Prepare a fondue of tomatoes in the proportion of one heaped tablespoonful per croustade, and five timbales of pilaff rice, made after the same manner as the croustades, and kept hot until required for dishing.

3. 3

   Season the tournedos, fry them in butter, and dish them as soon as they are ready.

4. 4

   Surround them with timbales of rice, and the croustades garnished with the fondue, alternating the two garnishes.

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 MIREILLE For ten tournedos, prepare in advance, (1) five croustades from the preparation used for ‘‘ pommes Duchesse.’’ To make these croustades, fill some buttered dariole-moulds with the preparation referred to, taking care to press it snugly into them. Dip the moulds into tepid water, turn out, treat the mouldings B B 2 372 GUIDE TO MODERN COOKERY a l’anglaise, fry them, hollow out their centres, and keep them hot. (2) A fondue of tomatoes in the proportion of one heaped tablespoonful per croustade. (3) Five timbales of pilaff rice

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