Chapter XV · Relevés and Entrées · No. 1135
1135—Tournedos Vert-pré
Grill the tournedos, and dish them simply with half-melted butter à la Maître-d’Hôtel upon them.
Surround them with alternate heaps of water-cress and freshly-fried straw potatoes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1135, p. 376. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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