Tournedos à la Piémontaise (Tournedos with White Truffle Rizot Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tournedos
- rizot (risotto) with white truffles
- tartlet crusts
Instructions
- Sauté the tournedos and arrange them in a turban.
- Fill tartlets with rizot with white truffles and set them around.