Tournedos à la Bizontine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- thin croûtons
- pomme Duchesse appareil
- cauliflower purée with cream
- braised lettuces
- jus de veau lié
Instructions
- Grill the tournedos.
- Arrange them on thin fried croûtons.
- Set a small croustade of pomme Duchesse on each tournedos.
- Fill the croustades with the cream cauliflower purée at the moment of serving.
- Surround with a border of braised lettuces cut very thin.
- Accompany with jus de veau lié.