Chapter XV · Relevés and Entrées · No. 1104
1104—Tournedos Maréchale
Season the tournedos; fry them in butter, and dish them upon fried crusts. On each of the tournedos set a large, glazed slice of truffle, and surround them with little heaps of asparagus-heads cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1104, p. 370. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →