Les Amis d'Escoffier Society Boston, LTD.

Dedicated to Auguste Escoffier the King of Chefs

Recipes

2380 Tournedos Rossini

Season the Tournedos and shallow fry in butter. Arrange each on a round Crouton of bread fried in clarified butter and coated with a little melted meat glaze. Place a nice slice of foie gras lightly fried in butter on each Tournedos and on this place a nice slice of truffle.

Deglaze the pan with Madeira, add sufficient Sauce Demi-glaze finished with truffle essence, pass through a fine strainer and pour over the prepared Tournedos.

2383 Tournedos Saint-Germain

Season the Tournedos and shallow fry in butter. Place each on a tartlet case filled with a nice green pur�e of peas and
arrange them in a circle on a round dish. Surround with small Pommes Fondantes and fill the centre of the dish with small
glazed carrots.

Serve Sauce B�arnaise separately