Tournedos Banquière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- clarified butter
- croûtons
- truffles
- small stuffed larks
- quenelles
- sauce Demi-glace
- truffle essence
Instructions
- Sauté the tournedos in clarified butter and dish them on croûtons.
- Poach the small stuffed larks.
- On each tournedos arrange a crown of truffle slices, a poached stuffed lark and a quenelle.
- Serve with a sauce Demi-glace flavoured with truffle essence.