Arrange them, in the form of a crown, on a dish; place a croquette on each tournedos, and a large, glazed slice of truffle on each croquette.
[1083—TOURNEDOS BERCY]
Grill the tournedos, and coat them lightly with pale meat-glaze.
Dish them in the form of a crown, and serve a half-melted “Beurre à la Bercy” (No. [139]) separately.
[1084—TOURNEDOS BORDELAISE]
Grill the tournedos, and dish them in the form of a crown.
Set a large slice of poached marrow on each, and serve a Bordelaise sauce (No. [32]) separately.
[366]
][1085—TOURNEDOS BRABANÇONNE]
Prepare as many tartlet-crusts as there are tournedos.
Garnish them with very small parboiled Brussels sprouts, stewed in butter; cover these with Mornay sauce, and set to glaze a few moments before dishing.