A guide to modern cookery

When about to serve, set the tournedos on a dish, and surround them with fried roundels of egg-plant and tossed tomatoes, alternating the two garnishes, and placing roundels of fried onions on the tournedos. 1080—TOURNEDOS BALTIMORE Season the tournedos, and fry them in clarified butter. Set them in the form of a crown on small tartlets garnished by means of maize with cream. Upon each tournedos set a roundel of tomato, seasoned and tossed in butter, and a smaller slice of green capsicum, also tossed in butter, on each roundel of tomato. Accompanying sauce: a Chateaubriand (No. 71). 1081—TOURNEDOS BEARNAISE Season the tournedos, and grill them. Set them on round crusts, half an inch thick, fried in clarified butter; slightly coat the surface of the tournedos with meat-glaze, and surround them with a thread of Béarnaise sauce (No. 62). In the centre arrange a heap of small potatoes cooked in butter and kept very soft, and sprinkle thereon a pinch of chopped parsley. N.B.—The tournedos may be simply coated with glaze and the Béarnaise sauce served separately. 1082—TOURNEDOS BELLE-HELENE Prepare as many small croquettes of asparagus-tops, shaped like quoits, as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them in clarified butter. — Arrange them, in the form of a crown, on a dish; place a croquette on each tournedos, and a large, glazed slice of truffle on each croquette. 1083—TOURNEDOS BERCY Grill the tournedos, and coat them lightly with pale meat-glaze. Dish them in the form of a crown, and serve a half-melted "Beurre a la Bercy" (No. 139) separately. 1084—TOURNEDOS BORDELAISE Grill the tournedos, and dish them in the form of a crown. Set a large slice of poached marrow on each, and serve a Bordelaise sauce (No. 32) separately. 1085—TOURNEDOS BRABANCONNE Prepare as many tartlet-crusts as there are tournedos. Garnish them with very small parboiled Brussels sprouts, stewed in butter; cover these with Mornay sauce, and set to glaze a few moments before dishing. Season the tournedos, and fry them in butter; set them on the prepared tartlets of sprouts, and surround with a border of small ‘‘ pommes de terre fondantes’”’ (No. 2214) 1086—TOURNEDOS CASTILLANE Prepare (1) as many tartlet-crusts as there are tournedos; (2) peeled, pressed, and seasoned tomatoes, cooked in butter; these should be in the proportion of one tablespoonful per tartlet; (3) rings of onion, fried in oil as for ‘‘ Tournedos a 1’ Arlé- sienne’’; (4) a garnish of one tablespoonful of small French beans, cohered with butter, per tartlet. Season the tournedos; fry them in butter, and dish them in the form of a crown on fried crusts. Place a tartlet, garnished with a fondue of tomatoes, on each tournedos; all round arrange a border of the fried roundels of onion, and serve the French beans, either in the middle of the dish or separately in a timbale. 1087—TOURNEDOS CENDRILLON Prepare (1) as many fine artichoke-bottoms as there are tcurnedos; (2) a Soubise purée, combined with chopped truffles, and well buttered. A few moments before the tournedos are ready, garnish the artichoke-bottoms with the Soubise, and set them to glaze in a flerce oven. Season the tournedos; fry them in clarified butter, and set them on the artichoke-bottoms, which should be arranged in a circle round the dish. 1088—TOURNEDOS AUX CHAMPIGNONS Season the tournedos, and fry them in butter. Dish them in the form of a crown; drain the butter from the sautépan; swill the latter with some mushroom cookingliquor, and add thereto a proportional quantity of mushroom sauce. Set to boil for a few minutes, and pour the sauce, with the mushrooms, in the midst of the circle of tournedos. 1089—TOURNEDOS CHASSEUR