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Pilaff of Tenderloin, Au Risotto

Finely chop one medium, white, sound onion and a sound green pepper, place them in a saucepan with a tablespoon melted butter; cook for three minutes without browning, gently stirring meanwhile; then add four ounces good, well-cleaned rice; stir well while cooking for one minute. Moisten with two gills white broth or hot water, one gill hot tomato sauce and one gill hot demi-glace. Season with half teaspoon salt, a saltspoon Spanish saffron and a saltspoon cayenne pepper. Cover the pan and set in a hot oven for twenty-five minutes. Remove and keep hot. Cut one pound and a half raw tenderloin of beef into half-inch-square pieces. Heat two tablespoons melted butter in a saucepan, add the beef, season with half teaspoon salt, and let cook on a brisk fire for five minutes, gently tossing occasionally. Take up the beef with a skimmer and add it to the risotto. Mix well with a wooden spoon, place the pan in the oven for five minutes. Remove, dress on a hot dish and serve. EGGS, AU BEURRE NOIR (BROWN BUTTER,) Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season with half teaspoon salt and three saltspoons white pepper, evenly divided over them. Place in a hot oven for four minutes. Remove to a table. Place one ounce good butter in a small black frying pan and toss on a brisk fire until it attains a nice brown colour, then pour in a teaspoon good vinegar, lightly toss and then pour it over the eggs, evenly divided, and serve.