KIDNEYS À LA TERRAPIN
Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast.
BROILED KIDNEYS—MAÎTRE D’HÔTEL
Use veal or lamb kidneys. Plunge for an instant into boiling water, skim out, and wipe dry. Split down the middle without cutting through, skin, and run a skewer through each to keep flat. Broil as usual. When brown, remove the skewers, lay on a hot platter, pour over melted butter, add a squeeze of lemon-juice, and sprinkle with chopped parsley. Kidneys and liver must be cooked very quickly, as long cooking makes them tough.