A guide to modern cookery

In the saucepan that has served in the cooking of the kidneys, fry a chopped onion with butter, and add thereto a pinch of paprika. Moisten with a tablespoonful of cream, and reduce; add one-sixth of a pint of velouté, boil for a moment, and rub through tammy. Heat this sauce; put the kidneys into it, toss them for a minute, so as to heat without boiling them, and dish in a timbale. 1335—ROGNONS SAUTES CHASSEUR Quickly fry the sliced mutton kidneys in butter and drain them. Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley. 1336—ROGNONS SAUTES A L’INDIENNE For six mutton kidneys: fry a chopped onion in butter and add a large pinch of curry thereto. Moisten with one-sixth pint of velouté; cook for a few minutes, and rub through tammy. Clear the kidneys of their outer skin; slice and season them, and fry them quickly in butter. Put them into the sauce; dish them in a timbale, and serve some rice ‘‘a I’Indienne’”’ separately. 1337—ROGNONS SAUTES TURBIGO Clear the mutton kidneys of their outer skin and cut them in halves; season them; fry them quickly in butter, and dish them in a circle in a timbale. In their midst set a garnish of small, cooked mushrooms, and grilled chipolata sausages; and pour thereon a highly-seasoned, tomated half-glaze sauce. 1338—CROUTE AUX ROGNONS Cut some crusts two and one-half in. in diameter and one and one-third in. thick, from a tin-loaf, and allow one for each person. Remove the crumb from their inside, leaving only a slight thickness at the bottom; butter them, and dry them in the oven. Garnish these crusts with mutton kidneys sautéd with mushrooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle. Dish on a napkin, and serve very hot. 1339—T URBAN DE ROGNONS A LA PIEMONTAISE Garnish a border or a Savarin-mould with ‘‘rizotto A la Piémontaise,’’ press the latter lightly into the utensil, and keep the mould hot. Clear the mutton kidneys of their outer skin; cut them into halves; season them, and fry them quickly in butter. Turn out on a round dish, set the half-kidneys in a circle on the ‘“ Turban,”’ alternating them with fine slices of truffle, and pour a tomatéd half-glaze sauce, flavoured with truffle essence, in the middle. 1340—ROGNONS A LA BROCHETTE Cut the mutton kidneys into halves, as explained, without dividing them ; impale them two or four at a time, on a skewer; season them, and grill them in a somewhat fierce oven. Set them, with the skewers withdrawn, upon a hot dish, and put into the cavity of each a piece of softened, Maitre-d’hétel butter, the size of a hazel nut. 1341—ROGNONS BROCHETTE A L'ESPAGNOLE Prepare the mutton kidneys as above. Grill the same quantity of small, pressed and seasoned halftomatoes. Garnish these tomatoes with a piece, the size of a walnut, of Maitre-d'hétel butter, combined with two-thirds oz. of chopped capsicum per three oz. of butter. Dish these tomatoes in a circle; set a kidney on each, and surround with a border consisting of rings of onion, seasoned, dredged and crisply fried in oil. 1342—ROGNONS BROCHETTE AU VERT PRE Prepare the mutton kidneys exactly as explained under the first of this kind of recipes, and surround them with small heaps of straw potatoes and bunches of very green parsley. 1343—BROCHETTES DE ROGNONS Remove the outer skin from the mutton kidneys, and cut them into roundels one-third in. thick. Season these roundels and stiffen them in butter over a very fierce fire. Impale them on skewers, alternating them with squares of blanched lean bacon and slices of sautéd mushrooms. Sprinkle with melted butter and raspings, and grill.