1090—Tournedos Choron

Season the tournedos, and fry them in butter.

Set them on crusts fried in butter; round the top of each lay a thread of Choron sauce (No. 64, Béarnaise Tomatée Sauce or Choron Sauce), and in the middle of each set a medium-sized artichoke-bottom garnished with peas or asparagus-heads cohered with butter.

All round, arrange a border of potatoes, lightly browned in butter, or heap them in the middle of the crown of tournedos.

N.B.—The sauce may be served separately.