Sea bass steaks tournedos style with potatoes and porcini mushrooms au gratin in a truffled court-bouillon (Loup en darne comme un tournedos au poivre rôti, un jus court aux truffes écrasées, pommes fondantes et têtes de cêpe en gratin) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 94) by Alain Ducasse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 1042 for light chicken stock recipe. See page 1040 for chicken hen consommé recipe.

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