1087—Tournedos Cendrillon

Prepare (1) as many fine artichoke-bottoms as there are tournedos; (2) a Soubise purée, combined with chopped truffles, and well buttered.

A few moments before the tournedos are ready, garnish the artichoke-bottoms with the Soubise, and set them to glaze in a fierce oven.

Season the tournedos; fry them in clarified butter, and set them on the artichoke-bottoms, which should be arranged in a circle round the dish.