1103—Tournedos Madeleine

For ten tournedos prepare (1) ten timbales of a purée of haricot beans. For these timbales the purée of haricot beans must be cohered per lb. with one egg and three yolks, finished with two oz. of butter, put into well-buttered dariole-moulds, and set these to poach fifteen minutes in advance.

(2) Ten small artichoke-bottoms garnished with reduced Soubise.

Season the tournedos; fry them in butter; dish them, and surround them with the timbales and the artichoke-bottoms, alternating the two garnishes.