Fry the tournedos in butter.
Dish them in a circle, each on a little round and flat croquette of chicken-meat. On each tournedos set a half-tomato tossed in butter.
[1137—TOURNEDOS VILLARET]
Prepare (1) as many tartlet-crusts as there are tournedos; (2) a sufficient quantity of very smooth flageolet purée to garnish the tartlets; (3) a fine grilled tomato per each tournedos.
[377]
]Grill the tournedos, and dish them on the garnished tartlets. On each tournedos set a grilled mushroom, the hollow of which should have been filled with Châteaubriand sauce.
[1138—TOURNEDOS VILLENEUVE]
Fry the tournedos in butter, and dish them in a circle on little quoit-shaped croquettes of chicken-meat, fried at the last moment.
On each tournedos set a crown of small roundels of tongue and truffle, laid alternately, and a small grooved mushroom in the middle.
Send a Châteaubriand sauce separately.