Tournedos à la Brabançonne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- tartlet crusts
- small Brussels sprouts
- butter
- sauce Mornay
- small potato croquettes
Instructions
- Sauté the tournedos.
- Stew the small Brussels sprouts in butter.
- Fill the tartlet crusts with the sprouts, coat with sauce Mornay and glaze.
- Set each tournedos on a garnished tartlet crust.
- Surround with the small potato croquettes shaped as flat palets.