European and American cuisine

should be instantly removed. Arrange the cooked chops on a warm dish. Spread Y4 teaspoonf ul seasoning butter over each chop, and serve with baked potatoes and hot biscuits or corn muffins. Devilled Kidneys. — Split 6 lamb kidneys, remove the white part in center, and chop the kidneys fine ; place a saucepan with 1 ounce butter over the fire, add 2 tablespoonf uls fine-chopped onions, Ys bruised clove of garlic, cook 3 minutes; add Ys cupful fine-chopped mushrooms, cook 3 minutes ; add the kidneys and 1 teaspoonful seasoning salt, stir and cook 3 minutes ; then add 1 gill of sherry wine, 1 gill of boiling water with Ys teaspoonful beef extract or broth, cook 3 minutes longer. Remove from fire, add the yolks of 3 eggs, 1 teaspoonful fine-chopped parsley, and a little Cayenne pepper. Fill this mixture into 6 table shells, sprinkle over each Yg tablespoonful fresh grated bread crumbs and a little melted butter. Place the shells in a shallow tin pan, set the pan in a hot oven, and bake light brown. When ready to serve, arrange 'the shells on a dish with folded napkin, and serve. Mutton Kidney Sant6. — Split 6 mutton kidneys in halves, remove the fatty part from the center, cut the kidneys into slices. Melt 1 ounce butter in a low saucepan, season the kidneys with 1 teaspoonful seasoning salt, add them to the butter, cook and stir 3 minutes ; add 1 gill of sherry wine, cook 5 minutes ; sprinkle over Ys teaspoonful flour, stir for a few minutes ; add 1 gill of boiling water with Yt teaspoonful beef extract, add 1 tablespoonful lemon juice, toss for a few minutes over the fire, and serve with croutons. Mutton Kidney with Fines Herbes.— Prepare 6 mutton kidneys as in above recipe ; season with 1 teaspoonful salt and Y4 teaspoonful pepper. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion and 2 tablespoonfuls fine-chopped mushrooms, cook 5 minutes; then add the kidneys, cook a few minutes; add Ys gill of sherry wine and 1 tablespoonful lemon juice, cook 5 minutes. Mix the yolks of 2 eggs with Ys ^^^P o' cream, add it to the kidneys, toss for a few minutes over the fire, and serve. Serve them on a warm dish with a border of fleurons. For Fleorons, see my book Desserts and Salads, recipe 721. Mutton Kidneys on Skewers.— Split 6 mutton kidneys, not separating the parts, remove the skin, season with 1 teaspoonfal salt, Y4 teaspoonful pepper, dip in melted butter or fine olive oil. Take 3 skewers ; run a skewer through the thickest part of 2 kidneys, treat the remaining 4 the same way. Lay them on a hot broiler, with the open side toward the fire, boil 10 minutes, turning several times. When done, arrange the kidneys on a hot dish, alternately with 6 slices of broiled bacon, spread 2 ounces of maitre d'hdtel butter over, and serve.