Grill the tournedos and dish them in the form of a crown.
Lay on each of them a large slice of poached marrow, and either surround them with Bordelaise sauce or send the latter to the table separately.
[1115—TOURNEDOS MONTGOMERY]
Season the tournedos and fry them in butter.
Dish them upon a pancake of spinach (No. [2138]), cooked in a tartlet-mould. Deck each tournedos with a rosette of reduced Soubise, made by means of a piping-bag fitted with a grooved pipe, and put a fine slice of truffle in the centre of the rosette.
[1116—TOURNEDOS MONTPENSIER]
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a garnish of asparagus-heads, cohered with butter, in the proportion of one heaped tablespoonful per tartlet.
Fry the tournedos in butter, and dish them upon fried crusts.
On each of them set a tartlet garnished with asparagus-heads, with a slice of truffle in the middle.