A guide to modern cookery

tournedos, and frame the whole with the stuffed cucumber cases and the stuffed tomatoes, laid alternately. 1130—TOURNEDOS SOUBISE Grill the tournedos and dish them in the form of a crown. Serve a light Soubise purée separately. 1131—TOURNEDOS TIVOLI For ten tournedos, prepare ten small grilled mushrooms, and allow one half-tomato tossed in butter for each mushroom. Fry the tournedos in butter and dish them, in the form of a crown, upon fried crusts. On each tournedos set a grilled mushroom, garnished with a tossed half-tomato, and all round set some fine “pommes soufflées” made in ribbon-form, of a round shape, and in the proportion of one potato to each tournedos. Send a Béarnaise sauce separately. 1132—TOURNEDOS TYROLIENNE For ten tournedos, prepare the following sauce:—Gently cook one chopped onion in butter; add two peeled, pressed, and roughly-chopped tomatoes, salt, pepper, chopped parsley, and a little crushed garlic. When the tomatoes are sufficiently cooked, add thereto a few tablespoonfuls of poivrade sauce, and set to boil for five minutes. Fry the tournedos in butter; dish them in the form of a crown, and cover them with the prepared sauce. 1133—TOURNEDOS VALENÇAY Fry the tournedos in butter; dish them in the form of a crown, each on a small, round, and flat croquette of noodles and ham, fried just before dishing up. Send a Châteaubriand sauce separately. 1134—TOURNEDOS VALENTINO Prepare as many pieces of turnips, of the same diameter as the tournedos and one and one-half inch thick, as there are tournedos. Cut them neatly round, stamp them with an even and round cutter, and parboil them until they are almost completely cooked. Hollow them out, by means of a spoon, inside the mark left by the fancy-cutter, and stuff them with a preparation of semolina with Parmesan. Put these stuffed pieces of turnip in a sautépan; add a little water, butter, and sugar, and glaze them while finishing their cooking-process. Fry the tournedos in butter, and dish them in a circle, each on a stuffed case of turnip. 1135—TOURNEDOS VERT-PRÉ Grill the tournedos, and dish them simply with half-melted butter à la