A guide to modern cookery

of a crown, upon crusts one-third inch thick, fried in butter. On each tournedos set a small artichoke-bottom, stewed in butter, garnished in the shape of a dome, by means of a piping-bag, with a purée of mushrooms combined with a quart of very reduced Soubise. 1106—TOURNEDOS MASCOTTE Season the tournedos, and fry them in butter. Have a garnish ready consisting of raw, quartered artichoke-bottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles. When about to serve, dish the tournedos in a _cocotte_ with the garnish above described. Swill the sauté-pan with white wine; add thereto a little gravy; reduce the whole, strain it into the _cocotte_, and put the latter in the front of the oven for a minute or two. 1107—TOURNEDOS MASSÉNA Season the tournedos and fry them in butter; dish them on fried crusts of the same size, and, in the middle of each tournedos, set a large slice of poached marrow. Surround with a row of small artichoke-bottoms, garnished with very stiff Béarnaise sauce. 1108—TOURNEDOS A LA MÉNAGÈRE Put into an earthenware _cocotte_ the following vegetables, which should be in proportion to the number of tournedos:—Haricot butter or “Princesse” cut into small pieces, minced new carrots, very small new onions, and very fresh peas. All these vegetables should be equally apportioned. Add salt, butter, and a very little water, for the cooking of the vegetables should be effected mainly by the concentration of steam inside the _cocotte_, which, for the purpose, should therefore be well closed. Fry the tournedos in butter, and dish them upon the vegetables in the _cocotte_ at the last moment. 1109—TOURNEDOS A LA MEXICAINE Prepare (1) a _fondue_ of peeled and pressed tomatoes, cooked in butter, well reduced, and in the proportion of one tablespoonful per mushroom; (2) as many large grilled mushrooms as there are tournedos, while the latter are being fried; (3) some grilled or fried capsicums in the proportion of half a one per tournedos. Season the tournedos, and fry them in oil and butter in equal quantities. Dish them each on a mushroom