Tournedos Cendrillon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fine artichoke bottoms
- purée Soubise
- chopped truffle
- butter
- clarified butter
Instructions
- Mix the purée Soubise with chopped truffle and butter it well.
- Fill fine artichoke bottoms with this purée.
- Glaze the filled bottoms at the last moment.
- Sauté the tournedos in clarified butter.
- Set each tournedos on an artichoke bottom and arrange them in a crown on a round dish.