Chapter XV · Relevés and Entrées · No. 1137
1137—Tournedos Villaret
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a sufficient quantity of very smooth flageolet purée to garnish the tartlets; (3) a fine grilled tomato per each tournedos.
Grill the tournedos, and dish them on the garnished tartlets. On each tournedos set a grilled mushroom, the hollow of which should have been filled with Châteaubriand sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1137, p. 376. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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