A guide to modern cookery

with cream. Upon each tournedos set a roundel of tomato, seasoned and tossed in butter, and a smaller slice of green capsicum, also tossed in butter, on each roundel of tomato. Accompanying sauce: a Châteaubriand (No. 71). 1081—TOURNEDOS BÉARNAISE Season the tournedos, and grill them. Set them on round crusts, half an inch thick, fried in clarified butter; slightly coat the surface of the tournedos with meat-glaze, and surround them with a thread of Béarnaise sauce (No. 62). In the centre arrange a heap of small potatoes cooked in butter and kept very soft, and sprinkle thereon a pinch of chopped parsley. N.B.—The tournedos may be simply coated with glaze and the Béarnaise sauce served separately. 1082—TOURNEDOS BELLE-HÉLÈNE Prepare as many small croquettes of asparagus-tops, shaped like quoits, as there are tournedos, and fry them while the latter are being cooked. Season the tournedos, and fry them in clarified butter. Arrange them, in the form of a crown, on a dish; place a _croquette_ on each tournedos, and a large, glazed slice of truffle on each _croquette_. 1083—TOURNEDOS BERCY Grill the tournedos, and coat them lightly with pale meat-glaze. Dish them in the form of a crown, and serve a half-melted “Beurre à la Bercy” (No. 139) separately. 1084—TOURNEDOS BORDELAISE Grill the tournedos, and dish them in the form of a crown. Set a large slice of poached marrow on each, and serve a Bordelaise sauce (No. 32) separately. 1085—TOURNEDOS BRABANÇONNE Prepare as many tartlet-crusts as there are tournedos. Garnish them with very small parboiled Brussels sprouts, stewed in butter; cover these with Mornay sauce, and set to glaze a few moments before dishing. Season the tournedos, and fry them in butter; set them on the prepared tartlets of sprouts, and surround with a border of small “pommes de terre fondantes” (No. 2214). 1086—TOURNEDOS CASTILLANE Prepare (1) as many tartlet-crusts as there are tournedos; (2) peeled, pressed, and seasoned tomatoes, cooked in butter; these should be in the proportion of one tablespoonful per tartlet; (3) rings of onion, fried in oil as for “Tournedos à l’Arlésienne”; (4) a garnish of