1091—Tournedos Coligny

1. With a preparation of sweet potatoes, made after the manner of “Duchesse potatoes” (No. 221, Duchesse Potatoes), make as many small galettes as there are tournedos, and of the same size as the latter.

Place them on a tray; gild them, and set them to brown in the oven a few minutes before the tournedos are ready.

2. Cut some chow-chows in thick slices, paysanne fashion; parboil them; stew them in butter, and add thereto an equal quantity of Provençale sauce.

Season the tournedos, and fry them in butter; dish them in the form of a crown, on the galettes of potato, and cover them with the paysanne of chow-chow.