Season the tournedos, and fry them in butter.
Dish them in the form of a crown; drain the butter from the sautépan; swill the latter with some mushroom cooking-liquor, and add thereto a proportional quantity of mushroom sauce. Set to boil for a few minutes, and pour the sauce, with the mushrooms, in the midst of the circle of tournedos.
[1089—TOURNEDOS CHASSEUR]
Season the tournedos; fry them in butter, and dish them in the form of a crown.
[367]
]Drain the butter away; swill the sautépan with white wine, and add to this a quantity of Chasseur sauce, which should be in proportion to the number of tournedos.
Set to boil for a moment or two, and pour the sauce over the tournedos.
[1090—TOURNEDOS CHORON]
Season the tournedos, and fry them in butter.
Set them on crusts fried in butter; round the top of each lay a thread of Choron sauce (No. [64]), and in the middle of each set a medium-sized artichoke-bottom garnished with peas or asparagus-heads cohered with butter.
All round, arrange a border of potatoes, lightly browned in butter, or heap them in the middle of the crown of tournedos.