Season the tournedos, and fry them in butter; set them on the prepared tartlets of sprouts, and surround with a border of small “pommes de terre fondantes” (No. [2214]).
[1086—TOURNEDOS CASTILLANE]
Prepare (1) as many tartlet-crusts as there are tournedos; (2) peeled, pressed, and seasoned tomatoes, cooked in butter; these should be in the proportion of one tablespoonful per tartlet; (3) rings of onion, fried in oil as for “Tournedos à l’Arlésienne”; (4) a garnish of one tablespoonful of small French beans, cohered with butter, per tartlet.
Season the tournedos; fry them in butter, and dish them in the form of a crown on fried crusts.
Place a tartlet, garnished with a [fondue] of tomatoes, on each tournedos; all round arrange a border of the fried roundels of onion, and serve the French beans, either in the middle of the dish or separately in a timbale.
[1087—TOURNEDOS CENDRILLON]
Prepare (1) as many fine artichoke-bottoms as there are tournedos; (2) a Soubise purée, combined with chopped truffles, and well buttered.
A few moments before the tournedos are ready, garnish the artichoke-bottoms with the Soubise, and set them to glaze in a fierce oven.
Season the tournedos; fry them in clarified butter, and set them on the artichoke-bottoms, which should be arranged in a circle round the dish.