Chapter XV · Relevés and Entrées · No. 1117
1117—Tournedos aux Morilles
Grill the tournedos or fry them in butter.
Dish them in the form of a crown; in the centre arrange a heap of morels tossed in butter, and besprinkle them moderately with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1117, p. 373. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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