Serve a light Soubise purée separately.
[1131—TOURNEDOS TIVOLI]
For ten tournedos, prepare ten small grilled mushrooms, and allow one half-tomato tossed in butter for each mushroom.
Fry the tournedos in butter and dish them, in the form of a crown, upon fried crusts. On each tournedos set a grilled mushroom, garnished with a tossed half-tomato, and all round set some fine “pommes soufflées” made in ribbon-form, of a round shape, and in the proportion of one potato to each tournedos.
Send a Béarnaise sauce separately.
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][1132—TOURNEDOS TYROLIENNE]
For ten tournedos, prepare the following sauce:—Gently cook one chopped onion in butter; add two peeled, pressed, and roughly-chopped tomatoes, salt, pepper, chopped parsley, and a little crushed garlic.
When the tomatoes are sufficiently cooked, add thereto a few tablespoonfuls of poivrade sauce, and set to boil for five minutes.
Fry the tournedos in butter; dish them in the form of a crown, and cover them with the prepared sauce.