1127—Tournedos Roumanille

Cut the tournedos a little smaller than usual. Season them; fry them in butter, and dish them in a circle on grilled half-tomatoes.

Coat the tournedos with Mornay sauce, and set them to glaze quickly.

In the middle of each tournedos set a large stuffed and poached olive, encircled by a ring consisting of an anchovy fillet.

In the centre of the dish arrange a fine heap of egg-plant roundels, seasoned with salt and pepper, dredged, fried in oil, and kept very crisp.