Chapter XV · Relevés and Entrées · No. 1126
1126—Tournedos Rossini
Fry the tournedos in butter, and dish them, in the form of a crown, upon fried crusts.
On each tournedos set a round slice of foie gras, just a little smaller than the former; the slices should be seasoned, dredged, and fried in butter.
On each slice of foie-gras, set a fine slice of truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1126, p. 374. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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