ROGNONS DE VEAU À L’ALEXANDER
Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding ½ pound of very fine chopped fresh mushrooms, and put aside.
Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color. Add the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard; incorporate into this appareil one pint of demi-glacé, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt, and let it cool down.
Cut round canapes of bread 3 inches in diameter, and ½ inch thick, and fry in butter to crusts, and drain; then cover the crusts with this preparation to a half ball shape, pass through beaten egg, spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes.
Dish up on napkin with fried parsley, and serve with demi-glacé sauce separate.