On each tournedos set a small artichoke-bottom, garnished with a large slice of poached marrow.
Send a Bordelaise sauce separately.
[1126—TOURNEDOS ROSSINI]
Fry the tournedos in butter, and dish them, in the form of a crown, upon fried crusts.
On each tournedos set a round slice of foie gras, just a little smaller than the former; the slices should be seasoned, dredged, and fried in butter.
On each slice of foie-gras, set a fine slice of truffle.
[375]
][1127—TOURNEDOS ROUMANILLE]
Cut the tournedos a little smaller than usual. Season them; fry them in butter, and dish them in a circle on grilled half-tomatoes.
Coat the tournedos with Mornay sauce, and set them to glaze quickly.
In the middle of each tournedos set a large stuffed and poached olive, encircled by a ring consisting of an anchovy fillet.