[1093—TOURNEDOS FAVORITE]
Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on crusts stamped out with an indented cutter and fried in butter.
On each tournedos place a round collop of foie gras, a little smaller than the piece of meat; the collop should be seasoned, dredged, and tossed in butter. On each collop of foie gras put a fine, glazed slice of indented truffle. Garnish the centre of the dish with a fine heap of asparagus-tops cohered with butter, or merely set these in small heaps round the tournedos.
[368]
]Serve separately a timbale of potatoes (of the size of hazel-nuts) cooked in butter, rolled in pale meat-glaze, and slightly sprinkled with chopped parsley.
[1094—TOURNEDOS A LA FLORENTINE]
Prepare (1) as many [subrics] of shredded spinach as there are tournedos; make them of the same size as the latter, and cook them at the same time as the tournedos; (2) small, round croquettes of semolina the size of walnuts; these should be fried a few minutes before the tournedos are ready.
Grill the tournedos, and dish them, in the form of a crown, on the spinach [subrics]. The croquettes of semolina may be arranged either in the middle or all round.
[1095—TOURNEDOS FORESTIÈRE]
Season the tournedos, and [sauté] them. Set them on crusts fried in butter. Surround them with alternate heaps of noodles and potatoes cut into large dice and tossed in butter.
The potatoes may also be placed in the midst of the tournedos with the noodles all round, or vice versâ.