Chapter XV · Relevés and Entrées · No. 1088
1088—Tournedos aux Champignons
Season the tournedos, and fry them in butter.
Dish them in the form of a crown; drain the butter from the sautépan; swill the latter with some mushroom cooking-liquor, and add thereto a proportional quantity of mushroom sauce. Set to boil for a few minutes, and pour the sauce, with the mushrooms, in the midst of the circle of tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1088, p. 366. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →