504 | Broiled Tenderloin à la Chéron.
—Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Béarnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macédoine (No. 1032), pour just a little meat-glaze (No. 141) over, and serve.