1081—Tournedos Béarnaise

Season the tournedos, and grill them.

Set them on round crusts, half an inch thick, fried in clarified butter; slightly coat the surface of the tournedos with meat-glaze, and surround them with a thread of Béarnaise sauce (No. 62, Béarnaise Sauce).

In the centre arrange a heap of small potatoes cooked in butter and kept very soft, and sprinkle thereon a pinch of chopped parsley.

N.B.—The tournedos may be simply coated with glaze and the Béarnaise sauce served separately.