Chapter XV · Relevés and Entrées · No. 1125
1125—Tournedos Rachel
Fry the tournedos in butter, and dish them, in the form of a crown, on fried crusts one-third inch thick.
On each tournedos set a small artichoke-bottom, garnished with a large slice of poached marrow.
Send a Bordelaise sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1125, p. 374. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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