Kidneys A La Berlin - Rognons A La Berlin

Take some nice fresh sheep's kidneys, remove the skin and core, cut them in thin slices, and put them in a well-buttered saute pan; fry them over a quick fire for about three or four minutes; then strain the kidneys-from the gravy and mix them with some sauce prepared as below, and some little button quenelles prepared as below; place this mixture in a bain-marie to get well heated, then turn it out on to a hot entree dish on a border of Red Rice (see recipe), and garnish here and there with some tiny button mushrooms. Serve as an entree for dinner or luncheon while quite hot.

Sauce For Kidneys A La Berlin

Take half a pint of clear strong stock made from poultry bones and a little lean ham for flavouring, one ounce of clear light glaze, and two finely-chopped eschalots; boil these for about ten minutes, during which time keep the liquor skimmed;. mix with it one ounce of the best arrowroot and a wineglassful of sherry, and stir it into the sauce; let it simmer again for five minutes, then wring it through the tammy, reboil, and use.

Button Quenelles

Pound six ounces of raw chicken, veal, or rabbit till quite smooth, then mix with it three ounces of pounded panard, one ounce of butter, a pinch of salt, a tiny pinch of cayenne, and one tablespoonful of thick cream, and two whole and one raw yolks of egg; mix all thoroughly well together, and then pass the mixture through a wire sieve; put it into a forcing bag with a medium-sized plain pipe, force it on to a lightly-buttered saute pan in the form of Spanish nuts. Pour over these some boiling water, place the pan on the stove, watch the water reboil, then draw the pan aside, re-cover, and let the quenelles poach for about ten minutes. When ready take up carefully with a slice on a sieve to drain, then use.

Kidneys A La St. George Rognons A La St. George

Take some mutton kidneys, allowing one to each person, skin them and remove the cores, cut them in neat slices about one-eighth of an inch thick, season them with pepper and salt, and put, say, four kidneys so prepared into a saute pan with one and a half ounces of hot batter and saute them very quickly over a brisk fire for three or four minutes, then drain them in a strainer. Clean out the saute pan in which they have been cooked, and put in it half a pint of good thick boiling Espagnol sauce (vol. i.), to which add the kidneys and two or three finely-sliced truffles and one and a half dozen raw bearded oysters (slicing the large ones into two pieces); just allow the sauce to get very hot again in the bain-marie, but not to boil, and add a very tiny dust of Marshall's Coralline Pepper. Dish up the kidneys in a border of little round croutons of bread which have been fried in clean boiling fat or clarified butter till a pretty golden colour, and with slices of tomatoes (see recipe, 'Tomatoes for Garnishing'). Serve for dinner or luncheon entree.