1129—Tournedos à la Sarde

Prepare a garnish of (1) hollowed, parboiled, and braised sections of cucumber, stuffed with duxelles, and No. 268, Gratins; (2) small tomatoes, similarly treated; (3) small round croquettes of rice flavoured with saffron, thickened with egg-yolks, treated No. 174, Anglaise (for Egg-and-bread-crumbing), and fried.

Fry the tournedos in butter, and dish them in the form of a crown.

Set a croquette of rice upon each tournedos, and frame the whole with the stuffed cucumber cases and the stuffed tomatoes, laid alternately.