Chapter XV · Relevés and Entrées · No. 1102
Built upon: No. 273Blanchings
1102—Tournedos Lucullus
Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on fried crusts. Surround them with a garnish consisting of quenelles of chicken forcemeat, cocks’ combs, truffles, and No. 273, Blanchings olives, and coat the whole with half-glaze sauce prepared with truffle essence.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1102, p. 369. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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