Pilau a la Reglain

Put a quarter of a pound of butter into a saucepan on the fire; when the butter is melted, add a quarter of a pound of blanched salt pork cut into half inch squares, two ounces of chopped medium-sized onions, and a pound of tenderloin of beef cut into inch squares, a garnished bouquet of thyme, bay leaf and a clove of garlic. Moisten with a pint of stock (No. 194a), reduce the liquid entirely, then moisten again with another pint of stock, and let reduce to a glaze. Now add half a pound of rice, cover to double its heighth with stock, then season with some saffron, salt and cayenne pepper. Simmer until it is all done, and the liquid entirely evaporated; dress it on to the middle of a dish, and surround the pilaff with peeled tomatoes, split in halves and slightly squeezed free from their juice, and cooked in half butter and half oil, seasoned with salt and pepper. Sprinkle parsley over all and serve.