Have three tenderloin steaks prepared as for No. 503; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira sauce (No. 185); add to it two truffles cut into square pieces, four mushrooms, an artichoke-bottom, and a small blanched sweetbread, either from the throat or heart, all well minced together. Cook for ten minutes; then pour this over the hot serving-dish. Dress the fillets over, and serve.