Tournedos Villaret
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 218. The excerpt below is the record exactly as published.
TOURNEDOS VILLARET Prepare (1) as many tartlet-crusts as there are tournedos; (2) a sufficient quantity of very smooth flageolet purée to garnish the tartlets; (3) a fine grilled tomato per each tournedos. RELEVES AND ENTREES 377 Grill the tournedos, and dish them on the garnished tartlets. On each tournedos set a grilled mushroom, the hollow of which should have been filled with Chateaubriand sauce. 1138—TOURNEDOS VILLENEUVE Fry the tournedos in butter
Cook this with the app: pantry check, scaling, and the assistant.