A guide to modern cookery

Season the tournedos; fry them in butter, and dish them in the form of a crown. Drain the butter away; swill the sautépan with white wine, and add to this a quantity of Chasseur sauce, which should be in proportion to the number of tournedos. Set to boil for a moment or two, and pour the sauce over the tournedos. 1090—TOURNEDOS CHORON Season the tournedos, and fry them in butter. Set them on crusts fried in butter; round the top of each lay a thread of Choron sauce (No. 64), and in the middle of each set a medium-sized artichoke-bottom garnished with peas or asparagus-heads cohered with butter. All round, arrange a border of potatoes, lightly browned in butter, or heap them in the middle of the crown of tournedos. N.B.—The sauce may be served separately. 109I—TOURNEDOS COLIGNY 1. With a preparation of sweet potatoes, made after the manner of ‘‘ Duchesse potatoes”’ (No. 221), make as many small galettes as there are tournedos, and of the same size as the latter. Place them on a tray; gild them, and set them to brown in the oven a few minutes before the tournedos are ready. 2. Cut some chow-chows in thick, paysanne fashion; parboil them; stew them in butter, and add thereto an equal quantity of Provengale sauce. Season the tournedos, and fry them in butter; dish them in the form of a crown, on the galettes of potato, and cover them with the paysanne of chow-chow. 1092—TOURNEDOS A L’ESTRAGON Season the tournedos, and fry them in butter. Dish them in the form of a crown, and on each set either a spray of parboiled tarragon leaves or a lattice composed of the latter. Send separately a thickened gravy with tarragon (No. 41). 1093—TOURNEDOS FAVORITE Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on crusts stamped out with an indented cutter and fried in butter. On each tournedos place a round collop of foie gras, a little smaller than the piece of meat; the collop should be seasoned, dredged, and tossed in butter. On each collop of foie gras put a fine, glazed slice of indented truffle. Garnish the centre of the dish with a fine heap of asparagus-tops cohered with butter or merely set these in small heaps round the tournedos. Serve separately a timbale of potatoes (of the size of hazelnuts) cooked in butter, rolled in pale meat-glaze, and slightly sprinkled with chopped parsley. 1094—TOURNEDOS A LA FLORENTINE Prepare (1) as many subrics of shredded spinach as there are tournedos; make them of the same size as the latter, and cook them at the same time as the tournedos; (2) small, round croquettes of semolina the size of walnuts; these should be fried a few minutes before the tournedos are ready. Grill the tournedos, and dish them, in the form of a crown, on the spinach subrics. The croquettes of semolina may be arranged either in the middle or all round. 1095—TOURNEDOS FORESTIERE Season the tournedos, and sauté them. Set them on crusts fried in butter. Surround them with alternate heaps of noodles and potatoes cut into large dice and tossed in butter. The potatoes may also be placed in the midst of the tournedos with the noodles all round, or vice versa. 1096—TOURNEDOS GABRIELLE Make a preparation from the white meat of a chicken and truffles—both cut into dice and cohered with the necessary quantity of somewhat light ‘‘ Duchesse-potatoes ’’ paste. With this preparation make as many small quoit-shaped croquettes as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them with oil and butter in equal quantities. Dish them, in the form of a crown, on the prepared croquettes, and on each tournedos set a fine roundel of poached marrow and one slice of truffle. Around the tournedos arrange some very small, braised, and well-trimmed lettuces. 1097—TOURNEDOS HENRI IV