Tournedos of Tenderloin of Beef a la Flavignan, with Small Stuffed Tomatoes

Prepare the tournedos exactly the same as for the plain (No. 1430), glaze and dress them in a straight row one overlapping the other; garnish the sides of the dish with as many small tomatoes as there are pieces of meat, and serve a Colbert sauce (No. 451) separate.

Small Stuffed Tomatoes.—Cut off the tops half an inch in diameter, and scoop out the interiors; squeeze them without misshaping them, and remove the insides with a small vegetable scoop. Rub lightly the bottom of a bowl with some garlic, and for half a pound of chicken forcemeat (No. 89), placed in the bowl, mix in the same quantity of foies-gras taken from a terrine; add a quarter of a pound of mushrooms and two ounces of chopped truffles, salt, pepper, nutmeg, chopped parsley, a little Madeira wine, and grated parmesan cheese. Fill the tomatoes with this preparation and bake them in a moderate oven for twenty minutes.