Chapter XV · Relevés and Entrées · No. 1128
1128—Tournedos Saint Mandé
Fry the tournedos in butter, and dish them, in the form of a circle, each on a little cushion of “pommes de terre Macaire,” moulded in ordinary tartlet-moulds.
In the centre of the dish set a garnish consisting of peas cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1128, p. 375. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →