Tournedos à l'Algérienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- clarified butter
- small round sweet-potato croquettes
- small tomatoes
- oil
Instructions
- Season the tournedos and sauté them in clarified butter.
- Halve the small tomatoes, hollow them out, season them and stew them in oil.
- Dish the tournedos in a crown, setting a small round sweet-potato croquette on each.
- Surround them with the tomatoes.