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Vincent says: Usually in Chicago you are brought enormous, thick steaks that all but come to the table wearing the blue ribbon of the steer that they were part of.  So for a change it was pleasant to be served a steak that had been pounded thin and was cooked quickly at the table in a chafing dish.  The Whitehall Club maitre d’hotel did the steaks and their sauce so deftly and rapidly, I couldn’t wait to get home and try it myself.  It really does go 1-2-3, and tastes marvellous.

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