Tournedos Gabrielle
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- butter
- oil
- chicken breast
- truffle
- pomme Duchesse appareil
- beef marrow
- sauce Madère finished with butter
- small lettuces
Instructions
- Make a salpicon of chicken breast and truffle and bind it with a relative quantity of pomme Duchesse appareil.
- Shape it into round, flat croquettes.
- Sauté the tournedos with butter and oil.
- Arrange them on the croquettes.
- Set on each tournedos a crown of poached rounds of marrow and slices of truffle, of roughly equal size, alternating.
- Coat with sauce Madère finished with butter and glaze.
- Surround the tournedos with small stuffed and braised half-lettuces.