Chapter XV · Relevés and Entrées · No. 1077
1077—Tournedos Algérienne
Season the tournedos, and fry them in clarified butter.
Arrange them in the form of a crown on a round dish, and set a croquette of sweet potato, moulded to a round shape, upon each.
Around the whole lay some small, emptied, and seasoned half-tomatoes, stewed in oil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1077, p. 364. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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