Chapter XV · Relevés and Entrées · No. 1095
1095—Tournedos Forestière
Season the tournedos, and sauté them. Set them on crusts fried in butter. Surround them with alternate heaps of noodles and potatoes cut into large dice and tossed in butter.
The potatoes may also be placed in the midst of the tournedos with the noodles all round, or vice versâ.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1095, p. 368. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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