Tournedos Choron
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- croûtons
- artichoke bottoms
- green peas or asparagus tips
- butter
- small pommes de terre noisette
- sauce Béarnaise with tomato (sauce Choron)
Instructions
- Sauté the tournedos and arrange them on croûtons.
- Bind the green peas or asparagus tips with butter and fill the artichoke bottoms with them.
- Place a filled artichoke bottom on each tournedos.
- Surround with small pommes de terre noisette.
- Accompany with sauce Béarnaise with tomato, called sauce Choron.