A guide to modern cookery

When about to serve, dish the tournedos in a cocotte with the garnish above described. Swill the sauté-pan with white wine; add thereto a little gravy; reduce the whole, strain it into the cocotte, and put the latter in the front of the oven for a minute or two. 1107—TOURNEDOS MASSENA Season the tournedos and fry them in butter; dish them on fried crusts of the same size, and, in the middle of each tournedos, set a large slice of poached marrow. Surround with a row of small artichoke-bottoms, garnished with very stiff Béarnaise sauce. 1108—TOURNEDOS A LA MENAGERE Put into an earthenware cocotte the following vegetables, which should be in proportion to the number of tournedos :— Haricot butter or “Princesse” cut into small pieces, minced new carrots, very small new onions, and very fresh peas. All these vegetables should be equally apportioned. Add salt, butter, and a very little water, for the cooking of the vegetables should be effected mainly by the concentration of steam inside the cocotte, which, for the purpose, should therefore be well closed. Fry the tournedos in butter, and dish them upon the vegetables in the cocotte at the last moment. 1109 —TOURNEDOS A LA MEXICAINE Prepare (1) a fondue of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one tablespoonful per mushroom; (2) as many large grilled mushrooms as there are tournedos, while the latter are being fried; (3) some grilled or fried capsicums in the proportion of half a one per tournedos. Season the tournedos, and fry them in oil and butter in equal quantities. Dish them each on a mushroom garnished with the fondue of tomatoes, and cover them with the grilled or fried capsicums. 1110—TOURNEDOS MIKADO Select some fine, rather firm tomatoes—‘‘ Mikados,”’ as they are called—and cut them in two laterally. Squeeze them with the object of expressing all their juice and seeds; season them inside, and grill them so that they may be ready at the same time as the tournedos. Season the latter and fry them in butter. Dish them in the form of a crown, each on a grilled halftomato, and garnish the centre of the dish with Japanese artichokes tossed in butter. 1111—TOURNEDOS MIRABEAU Grill the tournedos. Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice. Cover the edges with a crown of blanched tarragon leaves, and set a large stoned olive in the middle of each tournedos. Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos. 1112—TOURNEDOS MIREILLE For ten tournedos, prepare in advance, (1) five croustades from the preparation used for ‘‘ pommes Duchesse.’’ To make these croustades, fill some buttered dariole-moulds with the preparation referred to, taking care to press it snugly into them. Dip the moulds into tepid water, turn out, treat the mouldings B B 2 a l’anglaise, fry them, hollow out their centres, and keep them hot. (2) A fondue of tomatoes in the proportion of one heaped tablespoonful per croustade. (3) Five timbales of pilaff rice, made after the same manner as the croustades, and kept hot until required for dishing. Season the tournedos, fry them in butter, and dish them as soon as they are ready. Ms , Surround them with timbales of rice, and the croustades garnished with the fondue, the two garnishes to be alternated. 1113—TOURNEDOS MIRETTE Prepare as many small timbales of ‘‘ pommes Mirette”’ (No. 2234) as there are tournedos. Turn them out on a dish, sprinkle with grated Parmesan and a few drops of melted butter, and set them to glaze a few minutes before the tournedos are ready. Grill the tournedos, dish them in the form of a crown, and set a timbale of pommes Mirette upon each.