Grill the tournedos or fry them in butter.
Dish them in the form of a crown; in the centre arrange a heap of morels tossed in butter, and besprinkle them moderately with chopped parsley.
[1118—TOURNEDOS A LA NIÇOISE]
Fry the tournedos in butter, and dish them in the form of a crown.
In the centre of each tournedos set a small heap, consisting of one half-tablespoonful of peeled, pressed, and [concassed] tomatoes, tossed in butter, together with a little crushed garlic and chopped tarragon.
Surround with small heaps of French beans cohered with butter, and other heaps of small potatoes, cooked in butter, alternating the two garnishes.
[1119—TOURNEDOS NINON]
Fry the tournedos in butter, and dish them upon crusts of “pommes Anna,” stamped out with a round fancy-cutter of the same size as the tournedos. On each of the latter set a small patty, garnished with asparagus-heads, cohered with butter and combined with a fine and short [julienne] of truffles.
[1120—TOURNEDOS PARMENTIER]
Fry the tournedos in butter, and dish them in the form of a crown.