[1101—TOURNEDOS LILI]
Season the tournedos, and fry them in butter.
Dish them, in the form of a crown, each on a crust of “Pommes de terre Anna” (No. [2203]), stamped out with a round, even cutter of the same size as the tournedos.
On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce.
[1102—TOURNEDOS LUCULLUS]
Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on fried crusts. Surround them with a garnish consisting of quenelles of chicken forcemeat, cocks’ combs, truffles, and [blanched] olives, and coat the whole with half-glaze sauce prepared with truffle essence.
[1103—TOURNEDOS MADELEINE]
For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For these timbales the purée of haricot beans [370] ]must be cohered per lb. with one egg and three yolks, finished with two oz. of butter, put into well-buttered [dariole-moulds], and set these to poach fifteen minutes in advance.
(2) Ten small artichoke-bottoms garnished with reduced Soubise.
Season the tournedos; fry them in butter; dish them, and surround them with the timbales and the artichoke-bottoms, alternating the two garnishes.