I shall now, therefore, only give those recipes which are proper to veal kidney.
[1265—ROGNON DE VEAU EN CASSEROLE]
Trim the veal kidney and only leave a very slight layer of fat all round it.
Heat one oz. of butter in a small, earthenware saucepan, also called “cocotte”; put the seasoned kidney into the latter, and cook it gently for about thirty minutes, taking care to turn it often the while.
At the last minute sprinkle it with a tablespoonful of good veal gravy. Serve it in the cocotte as it stands.
[1266—ROGNON DE VEAU EN COCOTTE]
Prepare the veal kidney and fry it in butter, as in the case of the “[en casserole]” dish. Surround it with one and one-half oz. of small pieces of [blanched] bacon, tossed in butter; one and one-half oz. of raw, quartered mushrooms, also tossed, and one and one-half oz. of small [blanched] potatoes, of the size and shape of garlic cloves, and the same quantity of small, glazed onions. Complete the cooking of the whole gently.
At the last minute, add a tablespoonful of good, veal gravy, and serve the cocotte as it stands.
[1267—ROGNON DE VEAU GRILLÉ[!-- TN: acute invisible --]
Trim the veal kidney, and leave a slight layer of fat all round it. Cut it in half lengthwise, without completely separating the two halves, and impale it on a small skewer, with the view of keeping it in shape.