1101—Tournedos Lili

Season the tournedos, and fry them in butter.

Dish them, in the form of a crown, each on a crust of “Pommes de terre Anna” (No. 2203, Pommes de Terre Anna), stamped out with a round, even cutter of the same size as the tournedos.

On each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter, and on the foie gras place a slice of truffle. Send, separately, a reduced and well-buttered Périgueux sauce.