Chateaubriand Maitre d'Hotel Sauce, Thickened

Prepare and cook a Chateaubriand as for No. 1380, lay it on a dish; reduce some veloute (No. 415) with white wine; add a little meat glaze (No. 402), and incorporate into it when ready to serve some maitre d'hotel butter (No. 581). 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 cook in clarified butter or else in lard over a good fire, 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.