Mix the corn kernels and peas. Heat in 40 g. Heat butter, season with salt, keep warm. Peel the orange. The white skin must also be removed. It is bitter. Cut flesh into even slices. Rinse fillet steaks, dry, season with salt, season with pepper. Fry in hot oil on both sides for 3 minutes. Arrange on a platter. Garnish one steak with peas and corn kernels. Briefly steam orange slices and chopped walnuts in the roast stock until soft. Cover the second steak with them. On top, toss corn cobs and peppers in the roast stock and top the third steak. Lightly roast drained peaches in heated butter. Garnish one steak with 3 halves. The fifth steak gets a garnish of tomato slices briefly sauteed with onions. Put on parsley. Offer the remaining hominy-pea vegetables separately.
Menu 1/24
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