Butter as many tartlet-moulds as there are tournedos; fill
them with Rizotto 4a la Piémontaise, combined with white
truffles cut into dice, and keep them hot.
Fry the tournedos in clarified butter; dish them, in the form
of a crown, on the rizotto tartlets, turned out at the last minute.
1124—TOURNENOS PROVENCALE
For ten tournedos, prepare (1) ten medium-sized mush-
rooms, stuffed with duxelles, slightly flavoured with garlic, and
put in the oven in good time; (2) ten half-tomatoes a4 la Pro-
vencale (No. 2266).
Fry the tournedos in equal quantities of butter and oil;
dish them, in the form of a crown, on fried crusts, with a half-
tomato upon each, and around them set the stuffed mushrooms.
1125—TOURNEDOS RACHEL
Fry the tournedos in butter, and dish them, in the form of
a crown, on fried crusts one-third inch thick.
On each tournedos set a small artichoke-bottom, garnished
with a large slice of poached marrow.
Send a Bordelaise sauce separately.
1126—TOURNEDOS ROSSINI
Fry the tournedos in butter, and dish them, in the form of
a crown, upon fried crusts.
On each tournedos set a round slice of foie gras, just a little
smaller than the former; the slices should be seasoned, dredged,
and fried in butter.
On each slice of foie-gras, set a fine slice of truffle.
RELEVES AND ENTREES 375
1127—TOURNEDOS ROUMANILLE
Cut the tournedos a little smaller than usual. Season them;
fry them in butter, and dish them in a circle on grilled half-
tomatoes.
Coat the tournedos with Mornay sauce, and set them to
glaze quickly.
In the middle of each tournedos set a large stuffed and
poached olive, encircled by a ring consisting of an anchovy
fillet.
In the centre of the dish arrange a fine heap of egg-plant
roundels, seasoned with salt and pepper, dredged, fried in oil,
and kept very crisp.
1128—TOURNEDOS SAINT MANDE
Fry the tournedos in butter, and dish them, in the form of
a circle, each on a little cushion of ‘‘ pommes de terre Macaire,”’
moulded in ordinary tartlet-moulds.
In the centre of the dish set a garnish consisting of peas
cohered with butter.
1129—TOURNEDOS A LA SARDE
Prepare a garnish of (1) hollowed, parboiled, and braised
sections of cucumber, stuffed with duxelles, and gratined; (2)
small tomatoes, similarly treated; (3) small round croquettes
of rice flavoured with saffron, thickened with egg-yolks, treated
a l’anglatise, and fried.
Fry the tournedos in butter, and dish them in the form of
a crown.
Set a croquette of rice upon each tournedos, and frame
the whole with the stuffed cucumber cases and the stuffed
tomatoes, laid alternately.
1130—TOURNEDOS SOUBISE
Grill the tournedos and dish them in the form of a crown.
Serve a light Soubise purée separately.
1131—TOURNEDOS TIVOLI
For ten tournedos, prepare ten small grilled mushrooms,
and allow one half-tomato tossed in butter for each mushroom.
Fry the tournedos in butter and dish them, in the form of a
crown, upon fried crusts. On each tournedos set a grilled
mushroom, garnished with a tossed half-tomato, and all round
set some fine ‘‘ pommes soufflées’’ made in ribbon-form, of a
round shape, and in the proportion of one potato to each
tournedos. .
Send a Béarnaise sauce separately.
376 GUIDE TO MODERN COOKERY
1132—TOURNEDOS TYROLIENNE
For ten tournedos, prepare the following sauce :—Gently
cook one chopped onion in butter; add two peeled, pressed, and
roughly-chopped tomatoes, salt, pepper, chopped parsley, and
a little crushed garlic.
When the tomatoes are sufficiently cooked, add thereto a
few tablespoonfuls of poivrade sauce✪ Tournedos Tyrolienne, and set to boil for five
minutes.
Fry the tournedos in butter; dish them in the form of a
crown, and cover them with the prepared sauce.
1133—TOURNEDOS VALENGAY
Fry the tournedos in butter; dish them in the form of a
crown, each on a small, round, and flat croquette of noodles and
ham, fried just before dishing up.
Page 217 · 1 recipe record on this page
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
Butter as many tartlet-moulds as there are tournedos; fill them with Rizotto 4a la Piémontaise, combined with white truffles cut into dice, and keep them hot.
Fry the tournedos in clarified butter; dish them, in the form of a crown, on the rizotto tartlets, turned out at the last minute.
1124—TOURNEDOS PROVENÇALE
For ten tournedos, prepare (1) ten medium-sized mushrooms, stuffed with duxelles, slightly flavoured with garlic, and put in the oven in good time; (2) ten half-tomatoes a4 la Provencale (No. 2266).
Fry the tournedos in equal quantities of butter and oil; dish them, in the form of a crown, on fried crusts, with a halftomato upon each, and around them set the stuffed mushrooms.
1125—TOURNEDOS RACHEL
Fry the tournedos in butter, and dish them, in the form of a crown, on fried crusts one-third inch thick.
On each tournedos set a small artichoke-bottom, garnished with a large slice of poached marrow.
Send a Bordelaise sauce separately.
1126—TOURNEDOS ROSSINI
Fry the tournedos in butter, and dish them, in the form of a crown, upon fried crusts.
On each tournedos set a round slice of foie gras, just a little smaller than the former; the slices should be seasoned, dredged, and fried in butter.
On each slice of foie-gras, set a fine slice of truffle.
1127—TOURNEDOS ROUMANILLE
Cut the tournedos a little smaller than usual. Season them; fry them in butter, and dish them in a circle on grilled halftomatoes.
Coat the tournedos with Mornay sauce, and set them to glaze quickly.
In the middle of each tournedos set a large stuffed and poached olive, encircled by a ring consisting of an anchovy fillet.
In the centre of the dish arrange a fine heap of egg-plant roundels, seasoned with salt and pepper, dredged, fried in oil, and kept very crisp.
1128—TOURNEDOS SAINT MANDE
Fry the tournedos in butter, and dish them, in the form of a circle, each on a little cushion of ‘‘ pommes de terre Macaire,”’ moulded in ordinary tartlet-moulds.
In the centre of the dish set a garnish consisting of peas cohered with butter.
1129—TOURNEDOS A LA SARDE
Prepare a garnish of (1) hollowed, parboiled, and braised sections of cucumber, stuffed with duxelles, and gratined; (2) small tomatoes, similarly treated; (3) small round croquettes of rice flavoured with saffron, thickened with egg-yolks, treated a l’anglatise, and fried.
Fry the tournedos in butter, and dish them in the form of a crown.
Set a croquette of rice upon each tournedos, and frame the whole with the stuffed cucumber cases and the stuffed tomatoes, laid alternately.
1130—TOURNEDOS SOUBISE
Grill the tournedos and dish them in the form of a crown. Serve a light Soubise purée separately.
1131—TOURNEDOS TIVOLI
For ten tournedos, prepare ten small grilled mushrooms, and allow one half-tomato tossed in butter for each mushroom.
Fry the tournedos in butter and dish them, in the form of a crown, upon fried crusts. On each tournedos set a grilled mushroom, garnished with a tossed half-tomato, and all round set some fine ‘‘ pommes soufflées’’ made in ribbon-form, of a round shape, and in the proportion of one potato to each tournedos. .
Send a Béarnaise sauce separately.
1132—TOURNEDOS TYROLIENNE
For ten tournedos, prepare the following sauce :—Gently cook one chopped onion in butter; add two peeled, pressed, and roughly-chopped tomatoes, salt, pepper, chopped parsley, and a little crushed garlic.
When the tomatoes are sufficiently cooked, add thereto a few tablespoonfuls of poivrade sauce, and set to boil for five minutes.
Fry the tournedos in butter; dish them in the form of a crown, and cover them with the prepared sauce.
1133—TOURNEDOS VALENGAY
Fry the tournedos in butter; dish them in the form of a crown, each on a small, round, and flat croquette of noodles and ham, fried just before dishing up.
Records on this page
Tournedos Tyrolienne