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507. Tenderloin A La Trianon |
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507. Tenderloin A La Trianon |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Broil three fillets, as for No. 503; pour half a pint of Bearnaise sauce (No. 166) over, and garnish with four slices of truffles on each; also a little meat-glaze (No. 141), and serve.
Continue to:
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