Chapter XV · Relevés and Entrées · No. 1105
1105—Tournedos Marie-Louise
Season the tournedos, and fry them in butter.
Dish them, in the form of a crown, upon crusts one-third inch thick, fried in butter. On each tournedos set a small artichoke-bottom, stewed in butter, garnished in the shape of a dome, by means of a piping-bag, with a purée of mushrooms combined with a quart of very reduced Soubise.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1105, p. 370. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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