Tournedos Bristol
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- risotto croquettes
- flageolet beans
- butter
- potatoes cooked in butter
- meat glaze
Instructions
- Sauté the tournedos.
- Arrange them on risotto croquettes.
- Bind the flageolets with butter and arrange them in bunches around the tournedos.
- Roll the buttered potatoes in meat glaze and alternate them with the bunches of flageolets.