(1434). Tournedos Of Tenderloin Of Beef A La Laguipierre (Tournedos De Filet De Boeuf A La Laguipierre)

Cut off slices from a nice small tenderloin of beef, pare well, and beat lightly to flatten to a quarter of an inch thick, trim them round-shaped two and a quarter inches in diameter; they should weigh after being pared two ounces each; season them with salt and pepper, then lay them on a dish and pour over some Madeira wine, letting them macerate for one hour turning them over several times; drain and wipe them nicely. Put some clarified butter into a saucepan, when very hot set in the tournedos one beside the other, place the pan on a hot fire, and cook them the same as the plain tournedos (No. 1430). Drain off the butter, put in a little clear gravy (No. 404) and meat glaze (No. 402), reduce the liquid quickly, turning the tournedos overto glaze them. Prepare beforehand slices of unsmoked red beef tongue, two inches in diameter by a quarter of an inch thick, also some round slices of foies-gras, one and a half inches in diameter by three-sixteenths of an inch, and rounds of truffles one inch by an eighth of an inch in thickness. Dress the tournedos on slices of bread a quarter of an inch thick, and two and a half inches in diameter; these slices to be fried in butter; lay on top of each one a tournedos, and on these the foies-gras, and finally the round slice of truffle.

Pour over a Laguipierre sauce (No. 486).

(1435). Tournedos Of Tenderloin Of Beef A La Marietta (Tournedos De Filet De Boeuf A La Marietta)

Have the tom-nedos prepared the same as for a la Laguipierre (No. 1434); set them on a dish over round slices of bread cut the same diameter as the tournedos. fried in butter, and a quarter of an inch thick. Cover them with port wine sauce (No. 492) into which mix some finely chopped up shallots previously blanched, some finely cut and chopped oronge mushrooms, nutmeg, espagnole sauce (No. 414), lemon juice, and pistachio nuts cut in fillets. Garnish around with tim-balcs made of short paste (No. 135), filling them either with noodles or parboiled macaroni, drained and reduced with broth (No. 194a), seasoning with pepper, nutmeg and parmesan cheese, also some butter and veloute (No. 415). Between each timbale lay slices of tongue cut the shape of cock's-combs, and warmed in butter, then glazed.

(1436). Tournedos Of Tenderloin Of Beef A La Roqueplan (Tournedos De Filet De Boeuf A La Roqueplan)

Prepare some tournedos the same as for a la Laguipierre (No. 1434,: lard one of them with salt pork (No. 3, Fig. 52), one with cooked tongue, one with cooked ham, and one with truffles cut the same size as the pork. When the tournedos are done, glaze, then dress them on a dish, intercalating each one with a fried egg-yolk; place on top game quenelles (No. 91) shaped in a hollow tartlet mold, and decorated with truffles. Pour into the bottom of the dish, a tomato sauce (No. 549) mixed with half glaze (No. 413) with clear gravy (No. 401), and garnish around with fried potatoes Julienne (No. 2792), just when ready to serve.