Chapter XV · Relevés and Entrées · No. 1123
1123—Tournedos Piémontaise
Butter as many tartlet-moulds as there are tournedos; fill them with Rizotto à la Piémontaise, combined with white truffles cut into dice, and keep them hot.
Fry the tournedos in clarified butter; dish them, in the form of a crown, on the rizotto tartlets, turned out at the last minute.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1123, p. 374. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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