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 Round tenderloin fillets of beef fried in butter, served on a crouton, topped with a slice of foie gras, slices of black truffle, and a Madeira sauce.  Original Receipt in the ‘Guide to the Art of Modern Cookery ‘ by Auguste Escoffier (See: Escoffier);1126— TOURNEDOS ROSSINI Fry the tournedos in butter, and dish them, in the form of a crown, upon fried crusts. On each tournedos set a round slice of foie gras, just a little smaller than the former; the slices should be seasoned, dredged, and fried in butter. On each slice of foie-gras, set a fine slice of truffle.  Tournedos Rossini Photo: ‘Madalina Chicu’ Although this is clearly a French style of dish, there is evidence that it was created at the Royal Pavilion in Brighton during Christmas of 1823 by the cook Marie-Antoine Carême in honour of the composer Gioacchino Rossini who was staying there.  |
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