A guide to modern cookery

of pommes Mirette upon each. Swill the sauté-pan with white wine; add thereto a little meat-glaze, finish with butter, and pour the resulting sauce over the tournedos. 1114—TOURNEDOS A LA MOELLE Grill the tournedos and dish them in the form of a crown. Lay on each of them a large slice of poached marrow, and either surround them with Bordelaise sauce or send the latter to the table separately. 1115—TOURNEDOS MONTGOMERY Season the tournedos and fry them in butter. Dish them upon a pancake of spinach (No. 2138), cooked in a tartlet-mould. Deck each tournedos with a rosette of reduced Soubise, made by means of a piping-bag fitted with a grooved pipe, and put a fine slice of truffle in the centre of the rosette. 1116—TOURNEDOS MONTPENSIER Prepare (1) as many tartlet-crusts as there are tournedos; (2) a garnish of asparagus-heads, cohered with butter, in the proportion of one heaped tablespoonful per tartlet. Fry the tournedos in butter, and dish them upon fried crusts. On each of them set a tartlet garnished with asparagus-heads, with a slice of truffle in the middle. 1117—TOURNEDOS AUX MORILLES Grill the tournedos or fry them in butter. Dish them in the form of a crown; in the centre arrange a heap of morels tossed in butter, and besprinkle them moderately with chopped parsley. 1118—TOURNEDOS A LA NIÇOISE Fry the tournedos in butter, and dish them in the form of a crown. In the centre of each tournedos set a small heap, consisting of one half-tablespoonful of peeled, pressed, and _concassed_ tomatoes, tossed in butter, together with a little crushed garlic and chopped tarragon. Surround with small heaps of French beans cohered with butter, and other heaps of small potatoes, cooked in butter, alternating the two garnishes. 1119—TOURNEDOS NINON Fry the tournedos in butter, and dish them upon crusts of “pommes Anna,” stamped out with a round fancy-cutter of the same size as the tournedos. On each of the latter set a small patty, garnished with asparagus-heads, cohered with butter and combined with a fine and short _julienne_ of truffles. 1120—TOURNEDOS PARMENTIER Fry the tournedos