Season the tournedos, and fry them in oil and butter in equal quantities. Dish them each on a mushroom garnished with the [fondue] of tomatoes, and cover them with the grilled or fried capsicums.
[1110—TOURNEDOS MIKADO]
Select some fine, rather firm tomatoes—“Mikados,” as they are called—and cut them in two laterally. Squeeze them with the object of expressing all their juice and seeds; season them inside, and grill them so that they may be ready at the same time as the tournedos.
Season the latter and fry them in butter.
Dish them in the form of a crown, each on a grilled half-tomato, and garnish the centre of the dish with Japanese artichokes tossed in butter.
[1111—TOURNEDOS MIRABEAU]
Grill the tournedos.
Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice. Cover the edges with a crown of [blanched] tarragon leaves, and set a large stoned olive in the middle of each tournedos.
Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos.