Around the whole lay some small, emptied, and seasoned half-tomatoes, stewed in oil.
[1078—TOURNEDOS ALSACIENNE]
Season and grill the tournedos.
There should have been prepared in advance as many small tartlet-crusts as there are tournedos.
Garnish these tartlets with well-drained, braised sauerkraut, and set on each a roundel of the lean of ham, stamped out with an even cutter. Arrange them in the form of a crown on a dish, and set a tournedos upon each tartlet.
[365]
][1079—TOURNEDOS ARLÉSIENNE]
Fry the tournedos in butter and oil.
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.