Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.
Serve them on toasted bread, with some nice gravy in a sauceboat.
Add the vanilla, turn at once into the sauceboat and send to the table.
When quite smooth, turn the sauce into a sauceboat, and it is ready to be served.
Pour some of the sauce over the beef, and serve the remainder in a sauceboat.
A rim section with molded rococo-scrolled edge is from a “basket weave” sauceboat.
Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.
Then pile the spinach with the potatoes about the meat and serve, having the gravy in a sauceboat.