Henri IV: “Henri IV” (*) is, in classic cooking, the name of a preparation of small pieces of butcher's shop or offal (especially kidneys) grilled or sautéed, garnished with Pont-Neuf apples (**) and Béarnaise sauce (hence the name of the preparation, Henri IV was born Béarnais (***).
The dressing of the fried tournedos Henri IV obeys precise rules: watercress in the middle of the dish, tournedos separated by Pont-Neuf apples crossed two by two and superimposed, the sauce being arranged in a cordon ...
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