The new century cookery book

Steep the kidneys in boiling water for a few seconds, remove the skins, split them into halves, and slice them as finely as possible. Season with pepper and salt. Peel and chop or mince finely the shallot. Melt the butter, put in the shallot and fry a golden colour ; fry the sliced kidneys in this over a brisk fire — toss frequently ; this should take about five minutes. Sprinkle over the flour, and stir a few moments longer over the fire. Now add the stock or gravy, and the wine, stir until it boils, and cook gently for another ten minutes. Place the ramequin cases in the oven to get hot, put a thin round of fried bread in each, fill up each case with kidneys and sauce, sprinkle a little chopped parsley over the top of each, dish up, and serve quickly. 730. Mognons sautes aux Champagne. — 3 to 4 sheeps’ kidneys, 1 oz. butter, 2 small shallots, Q to 8 preserved mushrooms, 1 gill demi-glace sauce (No. 237), a glass (about ^ gill ) Madeira, parsley, bread croutons and seasoning. Remove the skin and core from the kidneys, and cut the latter into thin slices.. Season with pepper and salt. Mince finely the peeled shallots and slice the mushrooms. Put the butter in a saute-pan, when hot add the shallots and allow them to get a pale brown or fawn colour, then add the kidneys, and shake or toss well over a brisk fire for about six minutes. Now add the champagne, cover the pan, and let the contents infuse for a few seconds. Put in the sauce, previously well-reduced, and the mushrooms. Allow the whole to get thoroughly hot, but do not allow it to boil, else the kidneys will become hard. Dish up, garnish with croutons of fried bread sprinkled with chopped parsley, and serve. Calves’ kidneys or calves’ liver may be prepared in the same manner. ENTREES CHAUDES DE VIANDES (HOT MEAT DISHES) 281 731. Mognons grilles ( Grilled Kidneys). — Steep as many sheeps’ kidneys as are required in tepid water, remove the skins and split each in half without quite detaching them. Fasten them on to wooden or iron skewers, season with salt and pepper, brush over with sweet oil, or liquefied butter, place them on a greased gridiron, and broil on both sides from five to eight minutes. Dish up on toasted or buttered bread, and serve with a small quantity of devilled butter placed in the centre of each kidney. ABBREVIATED RECIPES OF OTHER ENTREES, ETC., OF MUTTON. 732. Carbonades de Mouton a la Chartreuse. — Braised boned loin of mutton, larded, surrounded with small vegetable timbales, groups of green peas, sprigs of cauliflower, and French beans. Sauce : Demiglace (No. 237). 733. Casserole de Mouton a l’Anglaise. Neck or loin of mutton, boned and freed from fat, cut into small fillets, stewed in an earthenware fire-proof pan (use rich gravy) with a suet crust on top. 734. Cotelettes de Mouton a l’Avignonnaise. — Boiled mutton chops or cutlets, drained, dressed in a circle on a baking-dish, masked over with a rich veloutee sauce (No. 206) sprinkled with fresh bread-crumbs and grated Parmesan cheese, and baked in the oven ( gratin style). 735. Cotelettes de Mouton a la Bardoux. -Breaded mutton cutlets, broiled in butter, served with green peas mixed with coarsely chopped fried ham previously tossed in a little butter.