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Beefsteak à la Henriette

14 teaspoon salt 2 tablespoons tomato purée 1 tablespoon Worcestershire Sauce 1/2 tablespoon finely chopped parsley Few grains cayenne 1 tablespoon cold water 1½ tablespoon lemon juice Wash butter, and divide in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Proceed same as in making Hollandaise Sauce I (see p. 274); then add tomato, parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.