Fry the tournedos in butter; dish them in the form of a crown, each on a small, round, and flat croquette of noodles and ham, fried just before dishing up.
Send a Châteaubriand sauce separately.
[1134—TOURNEDOS VALENTINO]
Prepare as many pieces of turnips, of the same diameter as the tournedos and one and one-half inch thick, as there are tournedos. Cut them neatly round, stamp them with an even and round cutter, and parboil them until they are almost completely cooked. Hollow them out, by means of a spoon, inside the mark left by the fancy-cutter, and stuff them with a preparation of semolina with Parmesan.
Put these stuffed pieces of turnip in a sautépan; add a little water, butter, and sugar, and glaze them while finishing their cooking-process.
Fry the tournedos in butter, and dish them in a circle, each on a stuffed case of turnip.
[1135—TOURNEDOS VERT-PRÉ]
Grill the tournedos, and dish them simply with half-melted butter à la Maître-d’Hôtel upon them.
Surround them with alternate heaps of water-cress and freshly-fried straw potatoes.