Tournedos Marie-Louise, or Marion-Delorme (with Artichoke Bottoms of Mushroom and Soubise Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- thin fried croûtons
- dissolved meat glaze
- small artichoke bottoms
- thick purée of mushrooms
- very reduced Soubise purée
Instructions
- Sauté the tournedos.
- Coat thin fried croûtons with dissolved meat glaze and arrange the tournedos on them.
- Add to a thick purée of mushrooms a quarter its quantity of very reduced Soubise purée.
- Pipe the mixture in a dome into small artichoke bottoms and set one on each tournedos.