A guide to modern cookery

mutton kidneys of their outer skin and cut them in halves; season them; fry them quickly in butter, and dish them in a circle in a timbale. In their midst set a garnish of small, cooked mushrooms, and grilled chipolata sausages; and pour thereon a highly-seasoned, tomatéd half-glaze sauce. 1338—CROÛTE AUX ROGNONS Cut some crusts two and one-half in. in diameter and one and one-third in. thick, from a tin-loaf, and allow one for each person. Remove the crumb from their inside, leaving only a slight thickness at the bottom; butter them, and dry them in the oven. Garnish these crusts with mutton kidneys _sautéd_ with mushrooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle. Dish on a napkin, and serve very hot. 1339—TURBAN DE ROGNONS A LA PIÉMONTAISE Garnish a border or a Savarin-mould with “rizotto à la Piémontaise,” press the latter lightly into the utensil, and keep the mould hot. Clear the mutton kidneys of their outer skin; cut them into halves; season them, and fry them quickly in butter. Turn out on a round dish, set the half-kidneys in a circle on the “Turban,” alternating them with fine slices of truffle, and pour a tomatéd half-glaze sauce, flavoured with truffle essence, in the middle. 1340—ROGNONS A LA BROCHETTE Cut the mutton kidneys into halves, as explained, without dividing them; impale them two or four at a time, on a skewer; season them, and grill them in a somewhat fierce oven. Set them, with the skewers withdrawn, upon a hot dish, and put into the cavity of each a piece of softened, Maître-d’hôtel butter, the size of a hazel nut. 1341—ROGNONS BROCHETTE A L’ESPAGNOLE Prepare the mutton kidneys as above. Grill the same quantity of small, pressed and seasoned half-tomatoes. Garnish these tomatoes with a piece, the size of a walnut, of Maître-d’hôtel butter, combined with two-thirds oz. of chopped capsicum per three oz. of butter. Dish these tomatoes in a circle; set a kidney on each, and surround with a border consisting of rings of onion, seasoned, dredged and crisply fried in oil. 1342—ROGNONS