By Auguste Escoffier
Season the Tournedos and shallow fry in butter.
Arrange each on a flat round Croquette of potato and place a small decorated pastry case filled with Japanese artichokes mixed with Ordinary Velouté on top.
Deglaze the pan with a little good veal stock, reduce and add the required amount of Jus lié. Pass through a fine strainer and serve separately with the Tournedos.