Tournedos Mikado

Ingredients

• Select some fine, rather firm tomatoes—'Mikados'
• Season the tournedos
• fry them in butter
• garnish the centre of the dish with Japanese artichokes tossed in butter

Method

1. 1

   Select some fine, rather firm tomatoes—'Mikados,' cut them in two laterally.

2. 2

   Squeeze them to express all their juice and seeds; season them inside, and grill them so that they may be ready at the same time as the tournedos.

3. 3

   Season the latter and fry them in butter.

4. 4

   Dish them in the form of a crown, each on a grilled half-tomato, and garnish the centre of the dish with Japanese artichokes tossed in butter.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 215. The excerpt below is the record exactly as published.

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 half- tomato, 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 2 372 GUIDE TO MODERN COOKERY 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

Cook this with the app: pantry check, scaling, and the assistant.