[1104[!-- TN: original reads "104" --]—TOURNEDOS MARÉCHALE]
Season the tournedos; fry them in butter, and dish them upon fried crusts. On each of the tournedos set a large, glazed slice of truffle, and surround them with little heaps of asparagus-heads cohered with butter.
[1105—TOURNEDOS MARIE-LOUISE]
Season the tournedos, and fry them in butter.
Dish them, in the form of a crown, upon crusts one-third inch thick, fried in butter. On each tournedos set a small artichoke-bottom, stewed in butter, garnished in the shape of a dome, by means of a piping-bag, with a purée of mushrooms combined with a quart of very reduced Soubise.
[1106—TOURNEDOS MASCOTTE]
Season the tournedos, and fry them in butter.
Have a garnish ready consisting of raw, quartered artichoke-bottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles.
When about to serve, dish the tournedos in a cocotte with the garnish above described.
Swill the sauté-pan with white wine; add thereto a little gravy; reduce the whole, strain it into the cocotte, and put the latter in the front of the oven for a minute or two.