Chapter XV · Relevés and Entrées · No. 1138
1138—Tournedos Villeneuve
Fry the tournedos in butter, and dish them in a circle on little quoit-shaped croquettes of chicken-meat, fried at the last moment.
On each tournedos set a crown of small roundels of tongue and truffle, laid alternately, and a small grooved mushroom in the middle.
Send a Châteaubriand sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1138, p. 377. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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