Tournedos of Tenderloin of Beef with String Beans

These are to be prepared the same as for tournedos a la Laguipierre (No. 1434); cook them very rare, glaze them with meat glaze, and dress. Surround with a garnishing of string beans a la Pettit (No. 2827), around the bean garnishing, place sippets of bread, one and a quarter inches by three-sixteenths inches, fried in butter; dress them one overlapping the other.