Tournedos à la Marseillaise (with Olives, Anchovy and Provençale Tomatoes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- olives
- anchovy fillets
- tomatoes stewed à la provençale
- pommes en Copeaux
- Sauce Provençale
Instructions
- Sauté the tournedos and arrange them on fried croûtons.
- Encircle the base of a fine olive with an anchovy fillet and set one on each tournedos.
- Surround with tomatoes stewed à la provençale and pommes en Copeaux, alternating them.
- Serve with Sauce Provençale.