TOURNEDOS ROSSINI Beef tenderloin on toast spread with pate de foie gras, topped by pan gravy. 4 tournedos cooked in butter to your taste 4 slices of pate de foie gras (neatly cut from a chilled tin) 2 T Madeira wine 4 mushroom caps 1 sliced truffle 1/2 cup bouillon 1 T meat glaze 1 T sherry Watercress garnish Cook the tournedos in butter to your own taste, and remove to a warmed platter. Sautee mushroom caps gently for 5 minutes (in butter) while the tournedos are cooking, and prepare 4 slices buttered toast (crusts removed).  To the meat pan, add 4 neat slices of pate de foie gras and 1 minced truffle, and heat very gently in the meat drippings.  Place the foie gras on the toast, top with the tournedos and a bit of minced truffle. Keep warm.  Deglaze the pan by adding the bouillon mixed with meat glaze and sherry, and the Madeira, and scraping down all the good brown bits of meat from the sides of the pan. Blend it all as smoothly as possible, pour over the tournedos, garnish with bunches of watercress.