Rib Steak a la Royer

Cut from the thin covered part of a rib piece slices which when pared will weigh one pound and a quarter; season them with salt, rub them over with oil, and broil them over a rather quick fire from eighteen to twenty-two minutes. Dress them on a dish, and cover with a half-glaze sauce (No. 413), into which incorporate a piece of good butter and some chopped up truffles. Garnish around the steak with stuffed mushroom heads (No. 650).