Minced Tenderloin, Creole Style

Cut six ounces of tenderloin of beef lengthwise, shape the slices into escalops an inch and a half in diameter, by an eighth of an inch in thickness. Saute them in butter, when ready take the meat out and keep it warm between two dishes, adding beef stock (No. 194a) with part of its fat, some halved tomatoes peeled, pressed and fried in butter, also some green peppers sliced fine and fried in butter. Season highly, arrange the minced meat in a border of rice boiled in salted water to which half an ounce of butter has been added, and serve.