French Dip Club for 2

Makes 2 servings                                                                                  Thursday September 20, 2001

• 1 tbl butter
• 1/2 lb. London broil, shaved
• 1 Glace de Viande cube
• 1/3 cup water
• 2 club rolls
  
  

1. Melt butter in saute pan. Add London broil and cook until meat loses its red color.
2. Remove meat from pan and add and melt demi glace cube with the water.
3. Remove from heat when fully melted. Place 1/2 the meat in each roll. Serve with the

dipping sauce.