N.B.—The sauce may be served separately.
[1091—TOURNEDOS COLIGNY]
1. With a preparation of sweet potatoes, made after the manner of “Duchesse potatoes” (No. [221]), make as many small [galettes] as there are tournedos, and of the same size as the latter.
Place them on a tray; [gild] them, and set them to brown in the oven a few minutes before the tournedos are ready.
2. Cut some chow-chows in thick slices
, [paysanne fashion]; parboil them; stew them in butter, and add thereto an equal quantity of Provençale sauce.
Season the tournedos, and fry them in butter; dish them in the form of a crown, on the [galettes] of potato, and cover them with the [paysanne] of chow-chow.
[1092—TOURNEDOS A L’ESTRAGON]
Season the tournedos, and fry them in butter.
Dish them in the form of a crown, and on each set either a spray of parboiled tarragon leaves or a lattice composed of the latter. Send separately a thickened gravy with tarragon (No. [41]).