Price $1,25, or indefinite according to style of house.

It is a large tenderloin steak broiled between two thin steaks over a slow charcoal fire until done through, with all the gravy of the three carefully preserved. The outside steaks removed when done only their gravy squeezed over the other. Common thin steaks answer for the outside. Have them wide enough and fasten the edges together with small skewers before placing on the gridiron. Pour sauco of hot butter with salt and pepper in it around the steak, add paris-ienne potatoes and cut lemon. Truffle sauce instead of the butter, if desired.