Chapter XV · Relevés and Entrées · No. 1097
1097—Tournedos Henri IV
Grill the tournedos, and set them on crusts fried in butter.
Round the edge of each tournedos lay a thread of Béarnaise sauce, and on top of each an artichoke-bottom garnished with very small potatoes (of the size of hazel-nuts) cooked in butter.
N.B.—Instead of putting the sauce on the edge of the tournedos, it may be served separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1097, p. 368. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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