Tournedos Chevreuse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- semolina appareil
- chopped mushrooms
- truffle
- sauce Bordelaise made with white wine
Instructions
- Sauté the tournedos.
- Mix chopped mushrooms into the semolina appareil and fry the croûtons at the last moment.
- Arrange the tournedos on the croûtons.
- Place a large slice of glazed truffle on each tournedos.
- Accompany with sauce Bordelaise made with white wine, kept a little light.