Tournedos Lucullus (with Quenelles, Cocks' Combs and Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- dissolved meat glaze
- small quenelles of chicken forcemeat
- cocks' combs
- truffles
- sauce Demi-glace
- essence of truffles
Instructions
- Sauté the tournedos.
- Coat fried croûtons with dissolved meat glaze and arrange the tournedos on them.
- Surround them with a garnish of small chicken-forcemeat quenelles, cocks' combs and truffles turned to the shape of olives.
- Coat with a sauce Demi-glace flavoured with essence of truffles.