Chapter XV · Relevés and Entrées · No. 1090
Built upon: No. 64Béarnaise Tomatée Sauce or Choron Sauce
1090—Tournedos Choron
Season the tournedos, and fry them in butter.
Set them on crusts fried in butter; round the top of each lay a thread of Choron sauce (No. 64, Béarnaise Tomatée Sauce or Choron Sauce), and in the middle of each set a medium-sized artichoke-bottom garnished with peas or asparagus-heads cohered with butter.
All round, arrange a border of potatoes, lightly browned in butter, or heap them in the middle of the crown of tournedos.
N.B.—The sauce may be served separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1090, p. 367. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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