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 Châteaubriand (No. [71]).
[1081—TOURNEDOS BÉARNAISE]
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-HÉLÈNE]
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.