Swill the sauté-pan with white wine; add thereto a little
meat-glaze, finish with butter, and pour the resulting sauce
over the tournedos.
1114—TOURNEDOS A LA MOELLE
Grill the tournedos✪ Tournedos A La Moelle and dish them in the form of a crown.
Lay on each of them a large slice,of poached marrow, and
either surround them with Bordelaise sauce or send the latter
to the table separately.
1115—TOURNEDOS MONTGOMERY
Season the tournedos and fry them in butter.
Dish them upon a pancake of spinach (No. 2138), cooked
in a tartlet-mould. Deck each tournedos with a rosette of
reduced Soubise, made by means of a piping-bag fitted with a
grooved pipe, and put a fine slice of truffle in the centre of
the rosette.
1116—TOURNEDOS MONTPENSIER
Prepare (1) as many tartlet-crusts as there are tournedos;
(2) a garnish of asparagus-heads, cohered with butter, in the
proportion of one heaped tablespoonful per tartlet.
Fry the tournedos in butter, and dish them upon fried
crusts.
On each of them set a tartlet garnished with asparagus-
heads, with a slice of truffle in the middle.
RELEVES AND ENTREES 373
11517—TOURNEDOS AUX MORILLES
Grill the tournedos or fry them in butter.
Dish them in the form of a crown; in the centre arrange a
heap of morels tossed in butter, and besprinkle them moderately
with chopped parsley.
1118—TOURNEDOS A LA NICOISE
Fry the tournedos in butter, and dish them in the form of a
crown.
In the centre of each tournedos set a small heap, consisting
of one half-tablespoonful of peeled, pressed, and concassed
tomatoes, tossed in butter, together with a little crushed garlic
and chopped tarragon.
Surround with small heaps of French beans cohered with
butter, and other heaps of small potatoes, cooked in butter,
alternating the two garnishes.
I119—TOURNEDOS NINON
Fry the tournedos in butter, and dish them upon crusts of
“‘pommes Anna,”’ stamped out with a round fancy-cutter of
the same size as the tournedos. On each of the latter set a
small patty, garnished with asparagus-heads, cohered with
butter and combined with a fine and short julienne of truffles. :
1120—TOURNEDOS PARMENTIER
Fry the tournedos in butter, and dish them in the. form of
a crown.
In the middle of the dish or round it set a fine heap of
potatoes, cut into regular cubes of two-thirds inch side, or raised
by means of an oval, grooved spoon-cutter. The potatoes
should be cooked in butter and kept very soft.
Slightly sprinkle the potatoes with chopped parsley.
1¥21—TOURNEDOS PERSANEB
Prepare as many green capsicums, stuffed with rice moulded
to the shape of balls and braised, and as many grilled half-
tomatoes as there are tournedos. Also have some fried slices
of banana ready, and allow three for each tournedos.
Fry the tournedos in butter and dish them, in the form of a
crown, on the grilled half-tomatoes. On each tournedos set a
stuffed and braised capsicum.
In the centre of the dish arrange the fried slices of banana
in a nice heap. Send separately to the table a Chateaubriand
sauce, combined with the reduced braising-liquor of the
capsicums.
374 GUIDE TO MODERN COOKERY
1122—TOURNEDOS PERUVIENNE
Prepare, after the manner described below, as many oxalis
roots as there are tournedos.
Peel the oxalis roots; cut a slice from underneath them, in
order to make them stand upright, and hollow them out to
form little cases.
Chop up the pulp extracted from them in the last operation,
and add it to a preparation of duxelles, made as for stuffed
mushrooms.
Fill the oxalis cases with this preparation, shaping it above
their edges after the manner of a dome; besprinkle with raspings
and oil, and put them in the oven in good time for them to be
ready at the same time as the tournedos.
Grill the tournedos, dish them in the form of a crown, and
surround them with the oxalis cases.
1123—TOURNEDOS PIEMONTAISE
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Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Swill the sauté-pan with white wine; add thereto a little
meat-glaze, finish with butter, and pour the resulting sauce
over the tournedos.
1114—TOURNEDOS A LA MOELLE
Grill the tournedos and dish them in the form of a crown.
Lay on each of them a large slice,of poached marrow, and
either surround them with Bordelaise sauce or send the latter
to the table separately.
1115—TOURNEDOS MONTGOMERY
Season the tournedos and fry them in butter.
Dish them upon a pancake of spinach (No. 2138), cooked
in a tartlet-mould. Deck each tournedos with a rosette of
reduced Soubise, made by means of a piping-bag fitted with a
grooved pipe, and put a fine slice of truffle in the centre of
the rosette.
1116—TOURNEDOS MONTPENSIER
Prepare (1) as many tartlet-crusts as there are tournedos;
(2) a garnish of asparagus-heads, cohered with butter, in the
proportion of one heaped tablespoonful per tartlet.
Fry the tournedos in butter, and dish them upon fried
crusts.
On each of them set a tartlet garnished with asparagus-
heads, with a slice of truffle in the middle.
RELEVES AND ENTREES 373
11517—TOURNEDOS AUX MORILLES
Grill the tournedos or fry them in butter.
Dish them in the form of a crown; in the centre arrange a
heap of morels tossed in butter, and besprinkle them moderately
with chopped parsley.
1118—TOURNEDOS A LA NICOISE
Fry the tournedos in butter, and dish them in the form of a
crown.
In the centre of each tournedos set a small heap, consisting
of one half-tablespoonful of peeled, pressed, and concassed
tomatoes, tossed in butter, together with a little crushed garlic
and chopped tarragon.
Surround with small heaps of French beans cohered with
butter, and other heaps of small potatoes, cooked in butter,
alternating the two garnishes.
I119—TOURNEDOS NINON
Fry the tournedos in butter, and dish them upon crusts of
“‘pommes Anna,”’ stamped out with a round fancy-cutter of
the same size as the tournedos. On each of the latter set a
small patty, garnished with asparagus-heads, cohered with
butter and combined with a fine and short julienne of truffles. :
1120—TOURNEDOS PARMENTIER
Fry the tournedos in butter, and dish them in the. form of
a crown.
In the middle of the dish or round it set a fine heap of
potatoes, cut into regular cubes of two-thirds inch side, or raised
by means of an oval, grooved spoon-cutter. The potatoes
should be cooked in butter and kept very soft.
Slightly sprinkle the potatoes with chopped parsley.
1¥21—TOURNEDOS PERSANEB
Prepare as many green capsicums, stuffed with rice moulded
to the shape of balls and braised, and as many grilled half-
tomatoes as there are tournedos. Also have some fried slices
of banana ready, and allow three for each tournedos.
Fry the tournedos in butter and dish them, in the form of a
crown, on the grilled half-tomatoes. On each tournedos set a
stuffed and braised capsicum.
In the centre of the dish arrange the fried slices of banana
in a nice heap. Send separately to the table a Chateaubriand
sauce, combined with the reduced braising-liquor of the
capsicums.
374 GUIDE TO MODERN COOKERY
1122—TOURNEDOS PERUVIENNE
Prepare, after the manner described below, as many oxalis
roots as there are tournedos.
Peel the oxalis roots; cut a slice from underneath them, in
order to make them stand upright, and hollow them out to
form little cases.
Chop up the pulp extracted from them in the last operation,
and add it to a preparation of duxelles, made as for stuffed
mushrooms.
Fill the oxalis cases with this preparation, shaping it above
their edges after the manner of a dome; besprinkle with raspings
and oil, and put them in the oven in good time for them to be
ready at the same time as the tournedos.
Grill the tournedos, dish them in the form of a crown, and
surround them with the oxalis cases.
1123—TOURNEDOS PIEMONTAISE