A guide to modern cookery

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 slices, _paysanne fashion_; parboil them; stew them in butter, and add thereto an equal quantity of Provençale 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 hazel-nuts) 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