Chapter XV · Relevés and Entrées · No. 1085
Built upon: No. 2214Pommes de Terre Fondantes
1085—Tournedos Brabançonne
Prepare as many tartlet-crusts as there are tournedos.
Garnish them with very small parboiled Brussels sprouts, stewed in butter; cover these with Mornay sauce, and set to glaze a few moments before dishing.
Season the tournedos, and fry them in butter; set them on the prepared tartlets of sprouts, and surround with a border of small “pommes de terre fondantes” (No. 2214, Pommes de Terre Fondantes).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1085, p. 366. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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