Chapter XV · Relevés and Entrées · No. 1139
1139—Tournedos Villemer
Grill the tournedos, and dish them in a circle, each on a fried, hollowed-out crust, garnished with truffled Soubise.
On each tournedos set a large slice of truffle coated with meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1139, p. 377. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →