A guide to modern cookery

Grill the tournedos, and set them on crusts fried in butter. Round the edge of each tournedos lay a thread of Béarnaise sauce, and on top of each an artichoke-bottom garnished with very small potatoes (of the size of hazel-nuts) cooked in butter. N.B.—Instead of putting the sauce on the edge of the tournedos, it may be served separately. 1098—TOURNEDOS JUDIC Season the tournedos; fry them in butter, and dish them in the form of a crown on crusts fried in butter. On each tour- nedos set a crown of truffle slices, with a cock’s kidney in the centre, and surround with braised, trimmed, and quartered lettuces. 1099—TOURNEDOS LACKME Prepare (1) aS many small tartlet-crusts as there are tournedos; (2) the same number of grilled, medium-sized mushrooms; (3) a garnish of one tablespoonful of broad beans with cream per tartlet. Season the tournedos, and fry them in clarified butter. Dish them in the form of a crown, each on a tartlet garnished with broad beans, and set a grilled mushroom on each tournedos. 1100—TOURNEDOS LESDIGUIERES Select onions sufficiently large to admit of placing the tournedos upon them, and let their number equal that of the tournedos. Trim their tops, and parboil them almost long enough to cook them. Then, by means of a small knife, cut out their insides so that they may form little cases. Fill the latter, two-thirds full, with spinach prepared with cream, cover the spinach with Mornay sauce, and set them to glaze in a fierce oven a few moments before the tournedos are ready. Grill the tournedos; dish them in the form of a crown, each on an onion. 1101—TOURNEDOS LILI Season the tournedos, and fry them in butter. Dish them, in the form of a crown, each on a crust of _‘*Pommes de terre Anna’’ (No. 2203), stamped out with a round, even cutter of the same size as the tournedos. On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce. 1102—TOURNEDOS LUCULLUS Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on fried crusts. Surround them with a garnish consisting of quenelles of chicken forcemeat, cocks’ combs, truffles, and blanched olives, and coat the whole with half-glaze sauce prepared with truffle essence. 1103—TOURNEDOS MADELEINE For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For these timbales the purée of haricot beans must be cohered per Ib. with one egg and three yolks, finished with two oz. of butter, put into well-buttered dariole-moulds, and set these to poach fifteen minutes in advance. (2) Ten small artichoke-bottoms garnished with reduced Soubise. Season the tournedos; fry them in butter; dish them, and surround them with the timbales and the artichoke-bottoms, alternating the two garnishes. 1104—TOURNEDOS MARECHALE Season the tournedos; fry them in butter, and dish them upon fried crusts. On each of the tournedos set alarge, glazed slice of truffle, and surround them with little heaps of asparagusheads cohered with butter. 1105—TOURNEDOS MARIE-LOUISE Season the tournedos, and fry them in butter. Dish them, in the form of a crown, upon crusts one-third inch thick, fried in butter. On each tournedos set a small artichoke-bottom, stewed in butter, garnished in the shape of a dome, by means of a piping-bag, with a purée of mushrooms combined with a quart of very reduced Soubise. 1106—TOURNEDOS MASCOTTE Season the tournedos, and fry them in butter. Have a garnish ready consisting of raw, quartered artichokebottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles.