[1096—TOURNEDOS GABRIELLE]
Make a preparation from the white meat of a chicken and truffles—both cut into dice and cohered with the necessary quantity of somewhat light “Duchesse-potatoes” paste.
With this preparation make as many small quoit-shaped croquettes as there are tournedos, and fry them while the latter are being cooked.
Season the tournedos, and fry them with oil and butter in equal quantities. Dish them, in the form of a crown, on the prepared croquettes, and on each tournedos set a fine roundel of poached marrow and one slice of truffle.
Around the tournedos arrange some very small, braised, and well-trimmed lettuces.
[1097—TOURNEDOS HENRI IV]
Grill the tournedos, and set them on crusts fried in butter.
Round the edge of each tournedos lay a thread of Béarnaise sauce, and on top of each an artichoke-bottom garnished with very small potatoes (of the size of hazel-nuts) cooked in butter.
N.B.—Instead of putting the sauce on the edge of the tournedos, it may be served separately.