Kidneys A La Louisville - Rognons A La Louisville

Remove the skin and core from some mutton kidneys; split them open and season them with a little salt and coralline pepper and finely-chopped eschalot; steep them in warm butter, then dip each into freshly-made white breadcrumbs, pass a skewer through the kidneys to keep them open (vol. i. page 282), and grill or broil them for eight to ten minutes, turning only once while cooking. When cooked take up and arrange each kidney on a slice of tomato (see recipe, ' Tomatoes for Garnishing'): place a raw bearded oyster in the centre of the kidney; cover this by means of a bag and plain pipe with a puree of mushrooms, sprinkle a few drops of glaze over, and serve for a breakfast or luncheon dish, or as an entree for dinner, using while quite hot.

Puree Of Mushrooms Fob Kidneys A La Louisville

Take for six kidneys five or six well-washed fresh mushrooms pressed from the water, chop them fine, and put into a stewpan with one ounce of butter. a little salt and pepper, and one small chopped eschalot; put on tin) stove and draw down gently till into a pulp; then add one ounce of fresh white breadcrumbs, the strained liquor from the oysters, and one ounce of lean cooked ham or tongue; stir till reboiling, then add a little finely-chopped raw green parsley, and use.

Chicken A La Chasseur Poulet A Ia Chasseur

P'ick and singe a small chicken, and split it in halves, or, if a large fowl is used, it may be cut up in joints; season well with mignonette pepper and salt, finely-chopped eschalot, chopped parsley, bayleaf, and thyme, then add some salad oil, and let the chicken lie in this for an hour or two before cooking; then roll the joints in browned bread-crumbs, and grill or broil or cook on a greased tin in the oven for about fifteen to twenty minutes. Dish up the bird (and if in joints pile them up), and serve with Chasseur sauce (vol. i. page 13) round for an entree for dinner, luncheon, or second course. Any other birds or rabbits can be prepared in a similar manner.

Sauted Chicken A La Dupre Poulet Saute A La Dupre

Take a picked and cleansed chicken, cut it up into neat joints, and season with salt and coralline pepper; put them in a stewpan with a tablespoonful of salad oil, four onions, peeled and cut into fine slices, a bunch of herbs (bayleaf, thyme, and parsley), four sliced tomatoes, two chopped capsicums; fry together for about twenty minutes, then add one ounce of glaze, two ounces of raw lean bacon sliced, two ounces of Marshall's Creme de Riz, enough carmine to make it a nice salmon colour, a quarter-pint of mushroom liquor, one wineglassful of sherry, six pounded sauce oysters and their liquor, and one pint of Brown sauce (vol. i.); place on the stove and simmer for about forty minutes, removing any fat that may rise during the cooking. Then remove the joints, and rub the contents of the pan through a clean tammy cloth; then add the sauce to the joints in a clean stewpan and reboil; dish up in a pile, and garnish with boiled sparghetti (see recipe) and fried croutons, as shown in the design. Serve as a hot entree for dinner or luncheon.