Tournedos, Porte Maillot
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 154. The excerpt below is the record exactly as published.
Tournedos, Porte Maillot. Season four small tenderloin steaks with salt 200 THE HOTEL ST. FRANCIS COOK BOOK and pepper ; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with puree of spinach. Pour sauce Madere
Cook this with the app: pantry check, scaling, and the assistant.