Tournedos Dubarry
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- meat glaze
- small cauliflower pains
- sauce Mornay
- jus de veau
Instructions
- Sauté the tournedos.
- Arrange them on fried croûtons and coat them with pale meat glaze.
- Surround them with small cauliflower pains; or with balls of cauliflower coated with sauce Mornay and gratinated.
- Accompany with buttered jus de veau.