Chapter XV · Relevés and Entrées · No. 1078
1078—Tournedos Alsacienne
Season and grill the tournedos.
There should have been prepared in advance as many small tartlet-crusts as there are tournedos.
Garnish these tartlets with well-drained, braised sauerkraut, and set on each a roundel of the lean of ham, stamped out with an even cutter. Arrange them in the form of a crown on a dish, and set a tournedos upon each tartlet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1078, p. 364. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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