A guide to modern cookery

fresh cocks’ kidneys, frizzled in butter, and twelve fine _blanched_ cocks’ combs, _poëled_ after the manner of lambs’ sweetbreads. Set the whole in a silver saucepan, arrange the egg-plant roundels in a circle on the rice, and serve instantly. 1663—DESIRS DE MASCOTTE Put three oz. of butter in a vegetable-pan, and fry it nut-brown. Add to this butter twenty-four fine cocks’ kidneys (it is essential that these should be fresh); season them with salt, pepper, and a little red pepper, and cook them for from five to six minutes, which should prove sufficient. Meanwhile, prepare twelve _croûtons_ of bread-crumbs, one-third inch thick, stamped out with a round cutter two-thirds inch in diameter. Fry these _croûtons_ in butter at the last minute. Put four fine, very black truffles, cut into somewhat thick slices, into the required quantity of reduced half-glaze sauce; add the kidneys, drained of their butter, as well as the fried crusts, one and one-half oz. of very best butter, and a few drops of lemon juice, and roll the saucepan gently, that the butter may thoroughly combine with the sauce. Dish immediately in a very hot, silver timbale, and serve instantly. 1664—ROGNONS DE COQ FARCIS POUR ENTRÉES FROIDES, GARNITURES, ETC. Choose some fine, cooked kidneys, and cut them into two lengthwise. Trim them slightly underneath, that they may lie steady. Stuff them by means of a piping-bag with a highly seasoned purée of foie gras, or of ham, of the white of a chicken and truffles, combined with an equal weight of fresh butter. Coat them with a pink or white chaud-froid sauce, according to the requirements; set them in a low timbale, and cover them with light jelly. They may also be put into petits-fours moulds, surrounded with jelly, and used as a garnish for cold fowls. 1664a—CHICKEN CROQUETTES AND CUTLETS The croquettes and cutlets with which we are now concerned are made up of exactly the same constituents, and only differ in the matter of shape, the croquettes, as a rule, being shaped either like corks or rectangles; sometimes, too, like quoits; whereas the cutlets, as