Chapter XV · Relevés and Entrées · No. 1113
Built upon: No. 2234Pommes de Terre Mirette
1113—Tournedos Mirette
Prepare as many small timbales of “pommes Mirette” (No. 2234, Pommes de Terre Mirette) as there are tournedos.
Turn them out on a dish, sprinkle with grated Parmesan and a few drops of melted butter, and set them to glaze a few minutes before the tournedos are ready. Grill the tournedos, dish them in the form of a crown, and set a timbale of pommes Mirette upon each.
Swill the sauté-pan with white wine; add thereto a little meat-glaze, finish with butter, and pour the resulting sauce over the tournedos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1113, p. 372. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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