Tournedos Mikado (on Grilled Half-Tomatoes, with Crosnes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- tomatoes of the kind called « Mikado »
- butter
- crosnes
- sauce Provençale
Instructions
- Choose fine, slightly firm tomatoes of the kind called « Mikado » and divide them in two across their thickness.
- Press them to draw out the water and seeds, season the inside and grill them.
- Sauté the tournedos in butter and arrange them in a crown, each on a grilled half-tomato.
- Garnish the middle with crosnes sautéed in butter.
- Surround the tournedos with a ribbon of sauce Provençale.