Season a Chateaubriand
with some salt, brush it over with oil, and broil with a slow, regular heat.
Lay it on a dish, and garnish the two ends with potatoes cut olive-shaped and fried in butter, and cover with the following sauce:
Reduce half a pint of white wine with a teaspoon of meat glaze, and half a pint of espagnole.
When well reduced, strain it through a sieve, boil again, and when ready to serve, incorporate therein a quarter of a pound of butter, some chopped parsley, and the strained juice of a lemon.