A guide to modern cookery

in butter, and dish them in the form of a crown. In the middle of the dish or round it set a fine heap of potatoes, cut into regular cubes of two-thirds inch side, or raised by means of an oval, grooved spoon-cutter. The potatoes should be cooked in butter and kept very soft. Slightly sprinkle the potatoes with chopped parsley. 1121—TOURNEDOS PERSANE Prepare as many green capsicums, stuffed with rice moulded to the shape of balls and braised, and as many grilled half-tomatoes as there are tournedos. Also have some fried slices of banana ready, and allow three for each tournedos. Fry the tournedos in butter and dish them, in the form of a crown, on the grilled half-tomatoes. On each tournedos set a stuffed and braised capsicum. In the centre of the dish arrange the fried slices of banana in a nice heap. Send separately to the table a Châteaubriand sauce, combined with the reduced braising-liquor of the capsicums. 1122—TOURNEDOS PERUVIENNE Prepare, after the manner described below, as many oxalis roots as there are tournedos. Peel the oxalis roots; cut a slice from underneath them, in order to make them stand upright, and hollow them out to form little cases. Chop up the pulp extracted from them in the last operation, and add it to a preparation of duxelles, made as for stuffed mushrooms. Fill the oxalis cases with this preparation, shaping it above their edges after the manner of a dome; besprinkle with raspings and oil, and put them in the oven in good time for them to be ready at the same time as the tournedos. Grill the tournedos, dish them in the form of a crown, and surround them with the oxalis cases. 1123—TOURNEDOS PIÉMONTAISE Butter as many tartlet-moulds as there are tournedos; fill them with Rizotto à la Piémontaise, combined with white truffles cut into dice, and keep them hot. Fry the tournedos in clarified butter; dish them, in the form of a crown, on the rizotto tartlets, turned out at the last minute. 1124—TOURNEDOS PROVENÇALE For ten tournedos, prepare (1) ten medium-sized mushrooms,