A guide to modern cookery

and let their number equal that of the tournedos. Trim their tops, and parboil them almost long enough to cook them. Then, by means of a small knife, cut out their insides so that they may form little cases. Fill the latter, two-thirds full, with spinach prepared with cream, cover the spinach with Mornay sauce, and set them to glaze in a fierce oven a few moments before the tournedos are ready. Grill the tournedos; dish them in the form of a crown, each on an onion. 1101—TOURNEDOS LILI Season the tournedos, and fry them in butter. Dish them, in the form of a crown, each on a crust of “Pommes de terre Anna” (No. 2203), stamped out with a round, even cutter of the same size as the tournedos. On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce. 1102—TOURNEDOS LUCULLUS Season the tournedos; fry them in clarified butter, and dish them, in the form of a crown, on fried crusts. Surround them with a garnish consisting of quenelles of chicken forcemeat, cocks’ combs, truffles, and blanched olives, and coat the whole with half-glaze sauce prepared with truffle essence. 1103—TOURNEDOS MADELEINE For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For these timbales the purée of haricot beans must be cohered per lb. with one egg and three yolks, finished with two oz. of butter, put into well-buttered _dariole-moulds_, and set these to poach fifteen minutes in advance. (2) Ten small artichoke-bottoms garnished with reduced Soubise. Season the tournedos; fry them in butter; dish them, and surround them with the timbales and the artichoke-bottoms, alternating the two garnishes. 1104—TOURNEDOS MARÉCHALE Season the tournedos; fry them in butter, and dish them upon fried crusts. On each of the tournedos set a large, glazed slice of truffle, and surround them with little heaps of asparagus-heads cohered with butter. 1105—TOURNEDOS MARIE-LOUISE Season the tournedos, and fry them in butter. Dish them, in the form