Chapter XV · Relevés and Entrées · No. 1130
1130—Tournedos Soubise
Grill the tournedos and dish them in the form of a crown.
Serve a light Soubise purée separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1130, 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 →