Chapter XV · Relevés and Entrées · No. 1114
1114—Tournedos à la Moelle
Grill the tournedos and dish them in the form of a crown.
Lay on each of them a large slice of poached marrow, and either surround them with Bordelaise sauce or send the latter to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1114, p. 372. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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