1106—Tournedos Mascotte

Season the tournedos, and fry them in butter.

Have a garnish ready consisting of raw, quartered artichoke-bottoms fried in butter; small, olive-shaped potatoes, also cooked in butter; and olive-shaped truffles.

When about to serve, dish the tournedos in a cocotte with the garnish above described.

Swill the sauté-pan with white wine; add thereto a little gravy; reduce the whole, strain it into the cocotte, and put the latter in the front of the oven for a minute or two.