In the middle of the dish or round it set a fine heap of potatoes, cut into regular cubes of two-thirds inch side, or raised by means of an oval, grooved spoon-cutter. The potatoes should be cooked in butter and kept very soft.
Slightly sprinkle the potatoes with chopped parsley.
[1121—TOURNEDOS PERSANE]
Prepare as many green capsicums, stuffed with rice moulded to the shape of balls and braised, and as many grilled half-tomatoes as there are tournedos. Also have some fried slices of banana ready, and allow three for each tournedos.
Fry the tournedos in butter and dish them, in the form of a crown, on the grilled half-tomatoes. On each tournedos set a stuffed and braised capsicum.
In the centre of the dish arrange the fried slices of banana in a nice heap. Send separately to the table a Châteaubriand sauce, combined with the reduced braising-liquor of the capsicums.
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][1122—TOURNEDOS PERUVIENNE]
Prepare, after the manner described below, as many [oxalis] roots as there are tournedos.
Peel the [oxalis] roots; cut a slice from underneath them, in order to make them stand upright, and hollow them out to form little cases.
Chop up the pulp extracted from them in the last operation, and add it to a preparation of duxelles, made as for stuffed mushrooms.