Season with salt and pepper, and grill it gently; basting it often the while with melted butter.
[423]
]Send separately, either a Maître-d’hôtel, a Bercy, or other butter suited to grills.
[1268—ROGNON DE VEAU A LA LIÉGEOISE[!-- TN: original reads "LIÈGEOISE" --]
Prepare the veal kidney as for “[en casserole].” One minute before serving, add one small wineglassful of burned gin, two crushed juniper berries, and one tablespoonful of good veal gravy. Serve in the cooking-utensil.
[1269—ROGNON DE VEAU A LA MONTPENSIER]
Trim the veal kidney, leaving a slight coating of fat all round it, and cut into five or six slices. Season the latter, toss them in butter over a brisk fire, and transfer them to a plate.
Swill the saucepan with one tablespoonful of Madeira, and add thereto three tablespoonfuls of melted meat glaze, a few drops of lemon juice, one and one-half oz. of butter, and a pinch of chopped parsley.
Dish the pieces of kidney, or set them in a timbale; sprinkle them with the sauce, and in their midst set a heap of asparagus-heads, cohered with butter, and one and one-half oz. of truffle slices.
[1270—ROGNON DE VEAU PORTUGAISE]
Cut up the veal kidney, and toss it in butter, after the manner described under No. [1269].