Chapter XV · Relevés and Entrées · No. 1136
1136—Tournedos Victoria
Fry the tournedos in butter.
Dish them in a circle, each on a little round and flat croquette of chicken-meat. On each tournedos set a half-tomato tossed in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1136, p. 376. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →