Tournedos Roumanille (Tournedos Glazed with Sauce Mornay on Grilled Tomatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- oil
- tomatoes
- Sauce Mornay
- tomato purée
- large olives
- anchovy fillets
- aubergines
Instructions
- Cut the tournedos a little smaller than usual and sauté them in oil.
- Arrange each one on a grilled half-tomato.
- Add a little tomato purée to the Sauce Mornay, coat the tournedos with it and glaze them briskly.
- On taking them from the oven, place on each a large olive surrounded by an anchovy fillet.
- Fry rounds of aubergine in oil, keeping them well crisp, and set them around; or in the middle if the tournedos can be set out in a ring.