Chapter XV · Relevés and Entrées · No. 1079
1079—Tournedos Arlésienne
Fry the tournedos in butter and oil.
When about to serve, set the tournedos on a dish, and surround them with fried roundels of egg-plant and tossed tomatoes, alternating the two garnishes, and placing roundels of fried onions on the tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1079, p. 365. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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