When they are to be [sautéd], clear the kidneys, as before, of the thin skin which envelops them; cut them into halves, and then into slices one-quarter in. thick.
Kidneys, of what kind soever, should be cooked very quickly, otherwise they harden. After having seasoned them, put them into very hot butter, and toss them over a fierce fire in order to stiffen them. This done, drain them; and let them stand for a few minutes, that they may exude the blood they contain, which sometimes has a distinct ammoniacal smell.
Meanwhile, swill the utensil in which they have been [sautéd], and finish the sauce, to which they are added when dishing up. Never let the kidneys boil in the sauce, for they would immediately harden.
[1330—ROGNONS SAUTÉS[!-- TN: acute invisible --] BERCY]
Slice, season, and quickly toss the mutton kidneys in butter, and drain them.
For six kidneys put one tablespoonful of finely-chopped shallots into the saucepan, and just heat it. Moisten with one-sixth of a pint of white wine; reduce to half; add two tablespoonfuls of melted meat glaze, and a few drops of lemon-juice, and put the kidneys in this sauce. Add two and one-half oz. of butter, cut into small pieces; melt this on the corner of the stove, tossing and rolling the pan the while; dish in a timbale, and sprinkle a pinch of chopped parsley over the kidneys.
[1331—ROGNONS SAUTÉS[!-- TN: acute invisible --] BORDELAISE]
Fry the mutton kidneys, and drain them as above.
Put into the saucepan one-third of a pint of Bordelaise sauce [442] ]combined with poached dice of marrow, a pinch of chopped parsley, and three oz. of sliced [cèpes], tossed in butter and oil and well drained.
Return the kidneys to the saucepan; toss them in the sauce, and dish in a timbale.