Tournedos Mireille (with the Timbales of Garniture Mireille)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- croûtons
- butter
- dissolved meat glaze
- timbales as at garniture Mireille
- Sauce Tomate
Instructions
- Sauté the tournedos.
- Fry croûtons in butter, coat them with dissolved meat glaze and arrange the tournedos on them.
- Prepare the timbales as directed at garniture Mireille and set them round the tournedos.
- Serve with a thin Sauce Tomate.