Tournedos à l'Andalouse
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- tournedos
- croûtons
- stuffed peppers
- Chipolata sausages
- garnished rounds of aubergine
Instructions
- Sauté the tournedos and dish them on croûtons.
- Grill the Chipolata sausages.
- Surround the tournedos with the stuffed peppers and the grilled sausages.
- Place a garnished round of aubergine on each tournedos.