A guide to modern cookery

one tablespoonful of small French beans, cohered with butter, per tartlet. Season the tournedos; fry them in butter, and dish them in the form of a crown on fried crusts. Place a tartlet, garnished with a _fondue_ of tomatoes, on each tournedos; all round arrange a border of the fried roundels of onion, and serve the French beans, either in the middle of the dish or separately in a timbale. 1087—TOURNEDOS CENDRILLON Prepare (1) as many fine artichoke-bottoms as there are tournedos; (2) a Soubise purée, combined with chopped truffles, and well buttered. A few moments before the tournedos are ready, garnish the artichoke-bottoms with the Soubise, and set them to glaze in a fierce oven. Season the tournedos; fry them in clarified butter, and set them on the artichoke-bottoms, which should be arranged in a circle round the dish. 1088—TOURNEDOS AUX CHAMPIGNONS Season the tournedos, and fry them in butter. Dish them in the form of a crown; drain the butter from the sautépan; swill the latter with some mushroom cooking-liquor, and add thereto a proportional quantity of mushroom sauce. Set to boil for a few minutes, and pour the sauce, with the mushrooms, in the midst of the circle of tournedos. 1089—TOURNEDOS CHASSEUR 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. 1091—TOURNEDOS COLIGNY 1. With a preparation of sweet potatoes,