Chapter XV · Relevés and Entrées · No. 1082
1082—Tournedos Belle-Hélène
Prepare as many small croquettes of asparagus-tops, shaped like quoits, as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them in clarified butter.
Arrange them, in the form of a crown, on a dish; place a croquette on each tournedos, and a large, glazed slice of truffle on each croquette.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1082, p. 365. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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