1108—Tournedos à la Ménagère

Put into an earthenware cocotte the following vegetables, which should be in proportion to the number of tournedos:—Haricot butter or “Princesse” cut into small pieces, minced new carrots, very small new onions, and very fresh peas.

All these vegetables should be equally apportioned.

Add salt, butter, and a very little water, for the cooking of the vegetables should be effected mainly by the concentration of steam inside the cocotte, which, for the purpose, should therefore be well closed.

Fry the tournedos in butter, and dish them upon the vegetables in the cocotte at the last moment.