1096—Tournedos Gabrielle

Make a preparation from the white meat of a chicken and truffles—both cut into dice and cohered with the necessary quantity of somewhat light “Duchesse-potatoes” paste.

With this preparation make as many small quoit-shaped croquettes as there are tournedos, and fry them while the latter are being cooked.

Season the tournedos, and fry them with oil and butter in equal quantities. Dish them, in the form of a crown, on the prepared croquettes, and on each tournedos set a fine roundel of poached marrow and one slice of truffle.

Around the tournedos arrange some very small, braised, and well-trimmed lettuces.