Chapter XV · Relevés and Entrées · No. 1083
Built upon: No. 139Bercy Butter
1083—Tournedos Bercy
Grill the tournedos, and coat them lightly with pale meat-glaze.
Dish them in the form of a crown, and serve a half-melted “Beurre à la Bercy” (No. 139, Bercy Butter) separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1083, p. 365. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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