A guide to modern cookery

garnished with the _fondue_ of tomatoes, and cover them with the grilled or fried capsicums. 1110—TOURNEDOS MIKADO Select some fine, rather firm tomatoes—“Mikados,” as they are called—and cut them in two laterally. Squeeze them with the object of expressing all their juice and seeds; season them inside, and grill them so that they may be ready at the same time as the tournedos. Season the latter and fry them in butter. Dish them in the form of a crown, each on a grilled half-tomato, and garnish the centre of the dish with Japanese artichokes tossed in butter. 1111—TOURNEDOS MIRABEAU Grill the tournedos. Lay eight fine strips of anchovy fillets upon each, crossing the former after the manner of a lattice. Cover the edges with a crown of blanched tarragon leaves, and set a large stoned olive in the middle of each tournedos. Send some half-melted anchovy butter separately, and allow two-thirds oz. of it for each tournedos. 1112—TOURNEDOS MIREILLE For ten tournedos, prepare in advance, (1) five _croustades_ from the preparation used for “pommes Duchesse.” To make these _croustades_, fill some buttered _dariole-moulds_ with the preparation referred to, taking care to press it snugly into them. Dip the moulds into tepid water, turn out, treat the mouldings _à l’anglaise_, fry them, hollow out their centres, and keep them hot. (2) A _fondue_ of tomatoes in the proportion of one heaped tablespoonful per _croustade_. (3) Five timbales of pilaff rice, made after the same manner as the _croustades_, and kept hot until required for dishing. Season the tournedos, fry them in butter, and dish them as soon as they are ready. Surround them with timbales of rice, and the _croustades_ garnished with the fondue, the two garnishes to be alternated. 1113—TOURNEDOS MIRETTE Prepare as many small timbales of “pommes Mirette” (No. 2234) as there are tournedos. Turn them out on a dish, sprinkle with grated Parmesan and a few drops of melted butter, and set them to glaze a few minutes before the tournedos are ready. Grill the tournedos, dish them in the form of a crown, and set a timbale