Tournedos Tivoli (Tournedos with Garnished Grilled Mushrooms and Asparagus Bundles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- fried croûtons
- meat glaze
- mushrooms
- cockscombs
- cocks' kidneys
- Sauce Allemande
- asparagus tips
Instructions
- Sauté the tournedos.
- Coat fried croûtons with melted meat glaze and arrange the tournedos on them.
- Grill the mushrooms and fill them with small cockscombs and cocks' kidneys bound with Sauce Allemande.
- Surround the tournedos with the mushrooms and with small bundles of asparagus tips, set upright.