Chapter XV · Relevés and Entrées · No. 1116
1116—Tournedos Montpensier
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a garnish of asparagus-heads, cohered with butter, in the proportion of one heaped tablespoonful per tartlet.
Fry the tournedos in butter, and dish them upon fried crusts.
On each of them set a tartlet garnished with asparagus-heads, with a slice of truffle in the middle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1116, p. 372. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →