A guide to modern cookery

stuffed with duxelles, slightly flavoured with garlic, and put in the oven in good time; (2) ten half-tomatoes à la Provençale (No. 2266). Fry the tournedos in equal quantities of butter and oil; dish them, in the form of a crown, on fried crusts, with a half-tomato upon each, and around them set the stuffed mushrooms. 1125—TOURNEDOS RACHEL Fry the tournedos in butter, and dish them, in the form of a crown, on fried crusts one-third inch thick. On each tournedos set a small artichoke-bottom, garnished with a large slice of poached marrow. Send a Bordelaise sauce separately. 1126—TOURNEDOS ROSSINI Fry the tournedos in butter, and dish them, in the form of a crown, upon fried crusts. On each tournedos set a round slice of foie gras, just a little smaller than the former; the slices should be seasoned, dredged, and fried in butter. On each slice of foie-gras, set a fine slice of truffle. 1127—TOURNEDOS ROUMANILLE Cut the tournedos a little smaller than usual. Season them; fry them in butter, and dish them in a circle on grilled half-tomatoes. Coat the tournedos with Mornay sauce, and set them to glaze quickly. In the middle of each tournedos set a large stuffed and poached olive, encircled by a ring consisting of an anchovy fillet. In the centre of the dish arrange a fine heap of egg-plant roundels, seasoned with salt and pepper, dredged, fried in oil, and kept very crisp. 1128—TOURNEDOS SAINT MANDE Fry the tournedos in butter, and dish them, in the form of a circle, each on a little cushion of “pommes de terre Macaire,” moulded in ordinary tartlet-moulds. In the centre of the dish set a garnish consisting of peas cohered with butter. 1129—TOURNEDOS A LA SARDE Prepare a garnish of (1) hollowed, parboiled, and braised sections of cucumber, stuffed with duxelles, and _gratined_; (2) small tomatoes, similarly treated; (3) small round croquettes of rice flavoured with saffron, thickened with egg-yolks, treated _à l’anglaise_, and fried. Fry the tournedos in butter, and dish them in the form of a crown. Set a croquette of rice upon each