Chapter XV · Relevés and Entrées · No. 1084
Built upon: No. 32Sauce Bordelaise
1084—Tournedos Bordelaise
Grill the tournedos, and dish them in the form of a crown.
Set a large slice of poached marrow on each, and serve a Bordelaise sauce (No. 32, Sauce Bordelaise) separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1084, p. 365. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →