A guide to modern cookery

mutton kidneys; cut them in two lengthwise; season them; fry them quickly in butter, and dish in a timbale. Swill the saucepan with one-half pint of champagne per six kidneys; reduce almost entirely; add two tablespoonfuls of melted meat glaze; add a small quantity of butter, and pour this sauce over the kidneys. N.B.—The preparation of kidneys _sautéd_ with wine always follows the same principle; that is to say, the saucepan in which the kidneys have cooked is always swilled with a quantity of wine, in proportion to the number of kidneys; a proportionate amount of meat glaze is then added, and after the sauce has been slightly buttered, the kidneys are tossed in it. 1334—ROGNONS SAUTÉS HONGROISE Remove the outer skin from the mutton kidneys; cut them into halves; slice and season them; fry them in butter, and drain them. In the saucepan that has served in the cooking of the kidneys, fry a chopped onion with butter, and add thereto a pinch of paprika. Moisten with a tablespoonful of cream, and reduce; add one-sixth of a pint of velouté, boil for a moment, and rub through tammy. Heat this sauce; put the kidneys into it, toss them for a minute, so as to heat without boiling them, and dish in a timbale. 1335—ROGNONS SAUTÉS CHASSEUR Quickly fry the sliced mutton kidneys in butter and drain them. Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley. 1336—ROGNONS SAUTÉS A L’INDIENNE For six mutton kidneys: fry a chopped onion in butter and add a large pinch of curry thereto. Moisten with one-sixth pint of velouté; cook for a few minutes, and rub through tammy. Clear the kidneys of their outer skin; slice and season them, and fry them quickly in butter. Put them into the sauce; dish them in a timbale, and serve some rice “à l’Indienne” separately. 1337—ROGNONS SAUTÉS TURBIGO Clear the