Tournedos Coligny
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- sweet potatoes
- egg wash (dorure)
- brionnes (chayote)
- butter
- sauce Provençale
Instructions
- Prepare a sweet-potato appareil like the one for pommes Duchesse.
- Shape as many small galettes as there are tournedos, of the same dimensions as the tournedos.
- Egg-wash the galettes and colour them in the oven in due time.
- Slice the brionnes into thick paysanne, allowing one brionne per 4 tournedos.
- Blanch the brionnes, then stew them in butter.
- Add to them the same quantity of sauce Provençale.
- Sauté the tournedos in butter.
- Arrange them on the sweet-potato galettes and cover them with the paysanne of brionnes.