Chapter XV · Relevés and Entrées · No. 1119
1119—Tournedos Ninon
Fry the tournedos in butter, and dish them upon crusts of “pommes Anna,” stamped out with a round fancy-cutter of the same size as the tournedos. On each of the latter set a small patty, garnished with asparagus-heads, cohered with butter and combined with a fine and short julienne of truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1119, p. 373. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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