– Cut 1 ½ – 2 inch (40-50 mm) thick pieces of the fillet at right angle, salt, pepper and fry in a red-hot frying pan with oil at 340^oF (170^oC), frying sideways and turning over constantly to put the fillet into cylinder shape. Reduce the heat as soon the meat is crusty and fry as needed (see the recipe) being guided by color of the oozed juice

- Remove the rest of the tomato pedicles, scald and peel. Halve, salt and fry in butter or margarine

– Dry the bread without crusts cut fillet shaped in the toaster

– Put the toast in a plate, the fillet thereon, dress with the sauce and place the fried tomato halves on top. Put the potatoes fried in oil, cucumbers and corn at the side. Decorate with the greens