Tournedos Marquise (with Fluted Tartlets and Pomme Marquise Rolls)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- fluted tartlet crusts
- the filling of Garniture Marquise
- pomme Marquise mixture
Instructions
- Sauté the tournedos and arrange them on fried croûtons.
- Fill fluted tartlet crusts as directed for Garniture Marquise and set one on each tournedos.
- Pipe little rolls of pomme Marquise from the bag and colour them lightly in the oven at the last moment.
- Surround the tournedos with them.