Tournedos Valentino

Ingredients

• as many pieces of turnips
• one and one-half inch thick
• a preparation of semolina with Parmesan
• a little water
• butter
• sugar
• butter

Method

1. 1

   Prepare turnips, cut them round, and parboil until almost cooked.

2. 2

   Hollow them out and stuff with semolina.

3. 3

   In a sautépan, add water, butter, and sugar, and glaze while finishing cooking.

4. 4

   Fry the tournedos in butter and dish them in a circle on the stuffed turnips.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 218. The excerpt below is the record exactly as published.

TOURNEDOS VALENTINO Prepare as many pieces of turnips, of the same diameter as the tournedos and one and one-half inch thick, as there are tournedos. Cut them neatly round, stamp them with an even and round cutter, and parboil them until they are almost com- pletely cooked. Hollow them out, by means of a spoon, inside the mark left by the fancy-cutter, and stuff them with a pre- paration of semolina with Parmesan. Put these stuffed pieces of turnip in a sautépan; add a little water, butter, and sugar

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