Tournedos Petit Duc (Tournedos on Poultry Purée Tartlets with Truffle and Asparagus)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- tartlet crusts
- poultry purée
- truffle
- asparagus tips
- butter
Instructions
- Sauté the tournedos.
- Fill the tartlet crusts with poultry purée and arrange the tournedos on them.
- Place a slice of truffle on each tournedos.
- Bind the asparagus tips with butter and set them around in bouquets.