For ten tournedos, prepare in advance, (1) five [croustades] from the preparation used for “pommes Duchesse.” To make these [croustades], fill some buttered [dariole-moulds] with the preparation referred to, taking care to press it snugly into them. Dip the moulds into tepid water, turn out, treat the mouldings [372] ][à l’anglaise], fry them, hollow out their centres, and keep them hot.
(2) A [fondue] of tomatoes in the proportion of one heaped tablespoonful per [croustade].
(3) Five timbales of pilaff rice, made after the same manner as the [croustades], and kept hot until required for dishing.
Season the tournedos, fry them in butter, and dish them as soon as they are ready.
Surround them with timbales of rice, and the [croustades] garnished with the [fondue], the two garnishes to be alternated.
[1113—TOURNEDOS MIRETTE]
Prepare as many small timbales of “pommes Mirette” (No. [2234]) as there are tournedos.
Turn them out on a dish, sprinkle with grated Parmesan and a few drops of melted butter, and set them to glaze a few minutes before the tournedos are ready. Grill the tournedos, dish them in the form of a crown, and set a timbale of pommes Mirette upon each.
Swill the sauté-pan with white wine; add thereto a little meat-glaze, finish with butter, and pour the resulting sauce over the tournedos.