A guide to modern cookery

veal kidney as for “_en casserole_.” One minute before serving, add one small wineglassful of burned gin, two crushed juniper berries, and one tablespoonful of good veal gravy. Serve in the cooking-utensil. 1269—ROGNON DE VEAU A LA MONTPENSIER Trim the veal kidney, leaving a slight coating of fat all round it, and cut into five or six slices. Season the latter, toss them in butter over a brisk fire, and transfer them to a plate. Swill the saucepan with one tablespoonful of Madeira, and add thereto three tablespoonfuls of melted meat glaze, a few drops of lemon juice, one and one-half oz. of butter, and a pinch of chopped parsley. Dish the pieces of kidney, or set them in a timbale; sprinkle them with the sauce, and in their midst set a heap of asparagus-heads, cohered with butter, and one and one-half oz. of truffle slices. 1270—ROGNON DE VEAU PORTUGAISE Cut up the veal kidney, and toss it in butter, after the manner described under No. 1269. Dish the pieces in a circle on a dish; set a very small, stuffed half-tomato upon each, and garnish the centre of the dish with a very reduced tomato _fondue_. Surround the kidney with a sauce prepared as directed above. 1271—ROGNON DE VEAU A LA ROBERT Heat one oz. of butter in a small _cocotte_; put the seasoned veal kidney therein; fry it over a brisk fire, and set it to cook in the oven for about fifteen minutes. Serve the kidney as it leaves the oven, and complete the procedure, at the table, in the following manner:— Transfer the kidney to a hot plate. Place the _cocotte_ on a spirit lamp; pour into the former one glassful of excellent liqueur brandy, and reduce to half. Meanwhile, quickly cut the kidney into extremely thin slices, and cover these with an overturned plate. Add to the reduced liqueur brandy one coffeespoonful of mustard, one oz. of butter cut into small pieces, the juice of a quarter of a lemon, and a pinch of chopped parsley; and work the whole well with a fork, with