Kidneys A L'orient Rognons A L'orient

Take some fresh mutton kidneys, say six to eight, allowing one, if large, to each person; skin, core, and slice crosswise about a quarter of an inch thick, season with salt and pepper, put them into a hot buttered saute pan and fry over a quick fire for about three minutes; then strain off and put into a sauce prepared as below, and just bring to the boil: 'then dish up in a border of red Pilau rice (see recipe), sprinkle a little pinch of salt and Marshall's Coralline Pepper, a pinch of finely-chopped bayleaf and thyme, and one eschalot; fry over a quick fire for three or four minutes, then strain off from the gravy in the pan and allow the kidney to drain for two or three minutes. Put into the saute pan a wineglassful of sherry, four Christiania anchovies that have been boned and rubbed through a sieve; add to these a half-pint of thick Espagnol sauce (vol. i.), three ounces of lean cooked ham that has been cut up into fine Julienne shreds, and four or five cooked button mushrooms cut in a similar way. Boil these for about three minutes, then dust the kidneys over with a little fine flour that has been sifted, reboil in the sauce, and then turn out on a bed of spinach puree (vol. i.), or any other nice vegetable, such as puree of potato. Serve the dish for an entree for dinner or luncheon while quite hot.

Spanish. Onions With. Sheep's Kidneys Oignons A L'espagne Aux Rognons De Mouton

Peel two or three large Spanish onions, and with a large vegetable scoop or cutter, about one and a half to two inches in diameter, remove the in sides of the onions to within half an inch of the bottom; season them inside and out with a little sail, .Marshall's Coralline Pepper, and a little very finely chopped thyme and bayleaf. Have some small sheep's kidneys (allowing two to each person), free them from skin and core, split them in halves lengthwise, season them in the same manner as the onions, and place four pieces in each onion where the opening was made. Chop the cores of the onions very finely, and put about a table-spoonful of it into a basin with one ounce of fresh white breadcrumbs; season with a little salt and coralline pepper; mix it with one large raw yolk of egg, and add a little finely-chopped raw parsley, and cover over the kidney with this. Put into a stewpan a pat of butter, one ounce of finely-chopped raw lean bacon, and the remains of the raw minced onion; place the farced onions in with this, cover over each a little piece of cleansed pork caul, put the cover on the pan, place it on the stove, and let the contents fry for fifteen to twenty minutes, taking care that they do not burn; add half a pint of stock and a quarter-pint of good Brown sauce (vol. i.), bring it to the boil, then remove the pan into a moderate oven, and braise the onions for two and a half to three hours, during which time keep them well basted, and add more sauce and stock as that in the pan reduces. When cooked, dish up the onions on a hot dish on a puree of potatoes; remove the caul, brush the onions over with warm glaze, sprinkle them with grated Parmesan cheese, and crisp them with the hot salamander. Remove any fat from the sauce in which the onions were cooked; add to the sauce a tablespoonful of grated Parmesan, half a wineglassful of sherry or mushroom liquor; stir over the fire till it boils, then pour round the onions. There should be at least half a pint of sauce to serve. Serve hot for a luncheon or second-course dish.