Prepare and cook a Chateaubriand, lay it on a dish; reduce some veloute with white wine; add a little meat glaze, and incorporate into it when ready to serve some maitre d'hotel butter.

Cover the whole Chateaubriand with this, and garnish the dish with potatoes prepared as follows:

Cut up some potatoes into large six-sided olive shapes; first blanch, then finish to cool in clarified butter or else in lard over a good heat, keeping them covered until they become soft and browned; drain off the fat and put in some small pieces of fresh butter, salt and chopped parsley, serve as a garnishing.

Submitted by: CM