In the centre of the dish arrange a fine heap of egg-plant roundels, seasoned with salt and pepper, dredged, fried in oil, and kept very crisp.
[1128—TOURNEDOS SAINT MANDE]
Fry the tournedos in butter, and dish them, in the form of a circle, each on a little cushion of “pommes de terre Macaire,” moulded in ordinary tartlet-moulds.
In the centre of the dish set a garnish consisting of peas cohered with butter.
[1129—TOURNEDOS A LA SARDE]
Prepare a garnish of (1) hollowed, parboiled, and braised sections of cucumber, stuffed with duxelles, and [gratined]; (2) small tomatoes, similarly treated; (3) small round croquettes of rice flavoured with saffron, thickened with egg-yolks, treated [à l’anglaise], and fried.
Fry the tournedos in butter, and dish them in the form of a crown.
Set a croquette of rice upon each tournedos, and frame the whole with the stuffed cucumber cases and the stuffed tomatoes, laid alternately.
[1130—TOURNEDOS SOUBISE]
Grill the tournedos and dish them in the form of a crown.