Tournedos Bréhan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- artichoke bottoms
- broad bean purée
- cauliflower
- parsleyed potatoes
Instructions
- Sauté the tournedos.
- Fill the artichoke bottoms with broad bean purée.
- Arrange the tournedos, setting a filled artichoke bottom on each.
- Surround with the cauliflower bouquets and the parsleyed potatoes.