1112—Tournedos Mireille

For ten tournedos, prepare in advance, (1) five No. 2393, Croûtes et Croustades from the preparation used for “pommes Duchesse.” To make these No. 2393, Croûtes et Croustades, fill some buttered dariole-moulds with the preparation referred to, taking care to press it snugly into them. Dip the moulds into tepid water, turn out, treat the mouldings No. 174, Anglaise (for Egg-and-bread-crumbing), fry them, hollow out their centres, and keep them hot.

(2) A fondue of tomatoes in the proportion of one heaped tablespoonful per No. 2393, Croûtes et Croustades.

(3) Five timbales of pilaff rice, made after the same manner as the No. 2393, Croûtes et Croustades, and kept hot until required for dishing.

Season the tournedos, fry them in butter, and dish them as soon as they are ready.

Surround them with timbales of rice, and the No. 2393, Croûtes et Croustades garnished with the fondue, the two garnishes to be alternated.