Tournedos Belle-Hélène
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- small croquettes of asparagus tips
- truffles
Instructions
- Sauté the tournedos and dish them.
- Shape the croquettes of asparagus tips into small flat rounds and set one on each tournedos.
- Finish with a large slice of truffle on each croquette.