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Aiguillettes of Beef, Milady

Cut out from a two-pound filet of beef six equal pieces; remove the fat, neatly trim and lightly flatten; season all around with a teaspoon salt and half teaspoon pepper; carefully lard the top of each with four very thin strips larding pork; thoroughly heat a tablespoon butter in an earthen pan, place the aiguillettes in the pan, one beside another, and cook briskly for two minutes on each side. Cut three medium, red tomatoes into quarters. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar, and arrange them all around the aiguillettes. Finely chop two branches of parsley with half a bean sound garlic and dredge it over the beef and tomatoes. Cover the pan and briskly cook for ten minutes. Remove and serve on the same dish.