1110—Tournedos Mikado

Select some fine, rather firm tomatoes—“Mikados,” as they are called—and cut them in two laterally. Squeeze them with the object of expressing all their juice and seeds; season them inside, and grill them so that they may be ready at the same time as the tournedos.

Season the latter and fry them in butter.

Dish them in the form of a crown, each on a grilled half-tomato, and garnish the centre of the dish with Japanese artichokes tossed in butter.