Fill the [oxalis] cases with this preparation, shaping it above their edges after the manner of a dome; besprinkle with raspings and oil, and put them in the oven in good time for them to be ready at the same time as the tournedos.
Grill the tournedos, dish them in the form of a crown, and surround them with the [oxalis] cases.
[1123—TOURNEDOS PIÉMONTAISE[!-- TN: acute invisible --]
Butter as many tartlet-moulds as there are tournedos; fill them with Rizotto à la Piémontaise, combined with white truffles cut into dice, and keep them hot.
Fry the tournedos in clarified butter; dish them, in the form of a crown, on the rizotto tartlets, turned out at the last minute.
[1124—TOURNEDOS[!-- TN: original reads "TOURNENOS" --] PROVENÇALE]
For ten tournedos, prepare (1) ten medium-sized mushrooms, stuffed with duxelles, slightly flavoured with garlic, and put in the oven in good time; (2) ten half-tomatoes à la Provençale (No. [2266]).
Fry the tournedos in equal quantities of butter and oil; dish them, in the form of a crown, on fried crusts, with a half-tomato upon each, and around them set the stuffed mushrooms.
[1125—TOURNEDOS RACHEL]
Fry the tournedos in butter, and dish them, in the form of a crown, on fried crusts one-third inch thick.