1086—Tournedos Castillane

Prepare (1) as many tartlet-crusts as there are tournedos; (2) peeled, pressed, and seasoned tomatoes, cooked in butter; these should be in the proportion of one tablespoonful per tartlet; (3) rings of onion, fried in oil as for “Tournedos à l’Arlésienne”; (4) a garnish of one tablespoonful of small French beans, cohered with butter, per tartlet.

Season the tournedos; fry them in butter, and dish them in the form of a crown on fried crusts.

Place a tartlet, garnished with a fondue of tomatoes, on each tournedos; all round arrange a border of the fried roundels of onion, and serve the French beans, either in the middle of the dish or separately in a timbale.