Tournedos Villeneuve
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 VILLENEUVE Fry the tournedos in butter, and dish them in a circle on little quoit-shaped croquettes of chicken-meat, fried at the last moment. On each tournedos set a crown of small roundels of tongue and truffle, laid alternately, and a small grooved mushroom in the middle. Send a Chateaubriand sauce
Cook this with the app: pantry check, scaling, and the assistant.