Chateaubriand, Colbert Sauce

Season a Chateaubriand with some salt, brush it over with oil, and broil on a slow, regular fire. 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 tea-spoonful of meat glaze (No. 402), and half a pint of espagnole (No. 414). 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.