(1437). Tournedos Of Tenderloin Of Beef A La Talabasse (Tournedos De Filet De Boeuf A La Talabasse)

Cook very rare some plain tournedos (No. 1430); lay them over sippets of bread fried in butter, and place around them slices of marrow, and on top of each tournedos a little horseradish butter (No. 578), mingled with chopped up and parboiled shallot, also some chopped parsley. Set the dish for one moment in the oven, and serve very hot.

(1438). Tournedos Of Tenderloin Of Beef A La Viotoein (Tournedos De Filet De Boeuf A La Viotorin)

, Prepare and cook the tournedos exactly the same as for Laguipierre (No. 1434). lay them on top of pieces of thin bread, cut the same diameter as the tournedos, and cover them with a thick celery puree (No. 711); place on top a ring cut from a carrot, two inches in diameter, and a quarter of an inch thick, with an empty space in the center of an inch and a quarter, blanched, braised, and reduced to a glaze; set on a top large mushroom stuffed with fine cooked herbs (No. 385) thickened with allemande sauce (No. 407), and baked in the oven till a fine color. Pour around an espagnole sauce (No. 414), reduced with sherry wine, and when ready to serve incorporate into it a piece of good butter, working it in well with a whisk (Fig. 154).

(1439). Tournedos Of Tenderloin Of Beef With Raisins (Tournedos De Filet De Boeuf Aux Raisins)

, These are to be prepared and cooked as for tournedos Laguipierre (No. 1434); reduce a gill of tomato sauce (No. 549), with one gill of espagnole (No. 414), and half a gill of Madeira wine; when all is well reduced, strain it through a very fine sieve, put it back into the saucepan, and add to it eight fresh Malaga raisins for each piece of meat, or in case there are none fresh, then use dried ones, seeded and softened in a little Malaga wine. Dress the tournedos on slices of bread their same diameter, and a quarter of an inch thick, fried in butter, set the raisins around, and serve with the sauce poured over.

(1440). Tournedos Of Tenderloin Of Beef With String Beans (Tournedos De Filet De Boeuf Aux Haricots Verts)

These are to be prepared the same as for tournedos a la Laguipierre (No. 1434); cook them very Tare, glaze them with meat glaze, and dress. Surround with a garnishing of string beans a la Pettit (No. 2827), around the bean garnishing, place sippets of bread, one and a quarter inches by three-sixteenths inches, fried in butter; dress them one overlapping the other.