Season the tournedos; fry them in butter, and dish them in the form of a crown on crusts fried in butter. On each [369] ]tournedos set a crown of truffle slices, with a cock’s kidney in the centre, and surround with braised, trimmed, and quartered lettuces.
[1099—TOURNEDOS LAKMÉ[!-- TN: original reads "LACKME", changed to match index --]
Prepare (1) as many small tartlet-crusts as there are tournedos; (2) the same number of grilled, medium-sized mushrooms; (3) a garnish of one tablespoonful of broad beans with cream per tartlet.
Season the tournedos, and fry them in clarified butter.
Dish them in the form of a crown, each on a tartlet garnished with broad beans, and set a grilled mushroom on each tournedos.
[1100—TOURNEDOS LESDIGUIÈRES]
Select onions sufficiently large to admit of placing the tournedos upon them, and let their number equal that of the tournedos.
Trim their tops, and parboil them almost long enough to cook them.
Then, by means of a small knife, cut out their insides so that they may form little cases. Fill the latter, two-thirds full, with spinach prepared with cream, cover the spinach with Mornay sauce, and set them to glaze in a fierce oven a few moments before the tournedos are ready.
Grill the tournedos; dish them in the form of a crown, each on an onion.