Grilled Kidneys A La Nesle Rognons Grilles A La Nesle

Take some mutton kidneys, remove the cores and skins and split them open; allow one to each person, season (the cut side up) with a little salt and Marshall's Coralline Pepper, finely-chopped eschalot and parsley; place a very thinly cut piece of fat raw bacon on each over the seasoning, pass a small skewer through the kidney and so attach the bacon to it. Then dip into some warm butter, and from that into browned breadcrumbs, and grill or broil for about eight to ten minutes; then take up carefully and arrange on a hot dish on a potato puree (vol. i. page 35). Place a very thinly cut slice of lemon in the centre, and on the lemon put a raw bearded oyster, sprinkled over with a little of Marshall's Coralline Pepper and raw chopped green parsley. Pour Ne3le sauce (see recipe) round the dish, and use for a dinner or luncheon service as an entree.

Kidneys With. Celery Rognons An Celeri

Take five or six sticks of well-washed, crisp, fresh celery, put it to braise as in recipe for 'Braised Celery' (vol. i. page 239), and when cooked split each stem into four pieces, then place the stems lengthwise in a pile on a fried square crouton of bread. Have five to eight mutton kidneys freed from skin and core, cut them up into slices crosswise, put them in a saute pan that has been made hot, and one ounce of butter melted in it; season with pepper and salt, and a little finely-chopped eschalot; fry quickly on the fire for about three or four minutes, then drain, and put into the same pan the liquor from the celery braise, that has been freed from fat and which should be about one and a half gills; stir into it a quarter-ounce of arrowroot that has been mixed with a wineglassful of sherry, and stir together till boiling; then add the kidneys, bring to the boil, and pour all over the braised celery, and serve at once for a luncheon or second-course dish.

Kidneys A La Dufferin - Rognons A La Dufferin

Take some mutton kidneys, allowing one to each person; remove the skin and core and cut them first into slices, then into little dice shapes; for four kidneys put one ounce of butter into a stewpan with one eschalot chopped fine, four ounces of fat and lean raw ham or bacon cut up in little dice shapes, season with a little salt and white pepper. Place the pan on the stove, and saute the contents over a quick fire for about five minutes; then strain them from the liquor, and add to the kidneys four tablespoonfuls of boiling brown Caper sauce (vol. i.). Re-warm in the bain-marie, then dish up in a pile on a hot dish. Surround them with crisply-fried potatoes that are cut in little dice shapes, sprinkle over them a little chopped parsley, and place in each corner of the dish a tablespoonful of small fried croutons of bread, and serve for breakfast or luncheon.

Kidneys A La Hamburg - Rognons A La Hambourg

Take six or eight fresh mutton kidneys, remove the skins and cores and cut each into four pieces lengthwise, season with salt, pepper, chopped raw parsley, and fresh mushrooms, place them in a hot buttered saute pan, laying them flat, and fry for three or four minutes, during which time turn them once only; take them up and drain. Take some fresh mushrooms that have been washed and peeled and trimmed into neat form and then simmered for about fifteen minutes in enough Champagne sauce (vol. i.) to cover them; arrange the kidneys and mushrooms alternately on a hot dish, and then pour the sauce from the mushrooms all over them, and garnish the dish at the corners with bunches of very tiny fried Croquette potatoes (vol. i.), using them plainly. Serve at once for an entree for dinner or luncheon while quite hot.