[1107—TOURNEDOS MASSÉNA]
Season the tournedos and fry them in butter; dish them on fried crusts of the same size, and, in the middle of each tournedos, set a large slice of poached marrow.
Surround with a row of small artichoke-bottoms, garnished with very stiff Béarnaise sauce.
[1108—TOURNEDOS A LA MÉNAGÈRE]
Put into an earthenware cocotte the following vegetables, which should be in proportion to the number of tournedos:—Haricot butter or “Princesse” cut into small pieces, minced new carrots, very small new onions, and very fresh peas.
[371]
]All these vegetables should be equally apportioned.
Add salt, butter, and a very little water, for the cooking of the vegetables should be effected mainly by the concentration of steam inside the cocotte, which, for the purpose, should therefore be well closed.
Fry the tournedos in butter, and dish them upon the vegetables in the cocotte at the last moment.
[1109—TOURNEDOS A LA MEXICAINE]
Prepare (1) a [fondue] of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one tablespoonful per mushroom; (2) as many large grilled mushrooms as there are tournedos, while the latter are being fried; (3) some grilled or fried capsicums in the proportion of half a one per tournedos.