Tournedos Montmorency (with Artichoke Bottoms of Macédoine and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- meat glaze
- artichoke bottoms
- macédoine of vegetables
- butter
- asparagus tips
Instructions
- Sauté the tournedos and arrange them on fried croûtons coated with meat glaze.
- Bind a macédoine of vegetables with butter, fill the artichoke bottoms with it and set one on each tournedos.
- Surround with small bundles of asparagus tips.