Ingredients
- 6 slices of Fois Gras, 1/4-inch thick and 2 inches in diameter
- 24 slices of black truffles
- 1/2 cup Madeira
- Salt and pepper
- 18 tourneed potatoes
- 6 (6 to 8-ounce) fillets
- 6 canapés (rounds of white bread sauteed in butter)
- Salt and black pepper
- 10 tablespoons butter
- 1 tablespoon finely chopped parsley
Description
Tournedos Rossini With Chateau Potatoes
Emerils
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