Tournedos
This word will not be found in any French dictionary as applied to an article of food. Yet it is of constant use in the French kitchen, and multiplies itself in bills of fare. It really means a small collop of beef which can be done almost while the cook turns his back. It is at least a much better word than the escalopes which the French cooks are so fond of, and which really means nothing at all. A tournedos is a thin collop, which is put upon the fire and is done on one side before the cook has had time to turn round. He turns it over on the other side, which is cooked in the same way in a twinkling. The Truffles tournedos is first steeped for twenty-four hours in a cooked marinade, it is lightly fried, and it is served with a Poivrade or a Spanish sauce.
TOURTE is the French way of spelling Tart.