Tournedos Cussy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- artichoke bottoms
- chestnut purée
- or mushroom purée
- truffle
- large cocks' kidneys
- sauce Italienne
- sauce Madère
Instructions
- Sauté the tournedos.
- Fill the artichoke bottoms with buttered chestnut purée and gratinate them; out of season, fill them with a stiff mushroom purée instead.
- Arrange the tournedos on the filled artichoke bottoms.
- Place a slice of truffle on each tournedos.
- Roll the large cocks' kidneys in a stiff sauce Italienne and surround the tournedos with them.
- Accompany with clear sauce Madère.