Tournedos of Beef, New York Style

Slices of tenderloin alternated with slices of fried bread served with string beans or olives and piquant sauce.

Cut from a cooked tenderloin of beef the requisite number of slices about half an inch in thickness and put them in a saucepan with sufficient water to cover them, warm on the side of the fire, but without boiling. Cut as many slices of bread to the same size and thickness as the meat and place them in a fryingpan with some fat skimmed off of stock and fry. Arrange the slices of meat and bread alternately around the dish, filling the center with cooked string beans or olives, and serve together with a sauceboatful of piquant sauce.