1094—Tournedos à la Florentine

Prepare (1) as many No. 2137, Subrics d’Épinards of shredded spinach as there are tournedos; make them of the same size as the latter, and cook them at the same time as the tournedos; (2) small, round croquettes of semolina the size of walnuts; these should be fried a few minutes before the tournedos are ready.

Grill the tournedos, and dish them, in the form of a crown, on the spinach No. 2137, Subrics d’Épinards. The croquettes of semolina may be arranged either in the middle or all round.