[1332—ROGNONS SAUTÉS[!-- TN: acute invisible --] CARVALHO]
Fry the skinned, halved and seasoned mutton kidneys in butter, and dish them, each on a small [croûton] of bread-crumb, cut to the shape of a cock’s comb and fried in butter. On each half-kidney, set a small cooked mushroom and a slice of truffle.
Swill the saucepan with Madeira; add a little half-glaze; put in a small quantity of butter, away from the fire, and pour this sauce over the kidneys.
[1333—ROGNONS SAUTÉS[!-- TN: acute invisible --] AU CHAMPAGNE]
Remove the outer skin from the mutton kidneys; cut them in two lengthwise; season them; fry them quickly in butter, and dish in a timbale.
Swill the saucepan with one-half pint of champagne per six kidneys; reduce almost entirely; add two tablespoonfuls of melted meat glaze; add a small quantity of butter, and pour this sauce over the kidneys.
N.B.—The preparation of kidneys [sautéd] with wine always follows the same principle; that is to say, the saucepan in which the kidneys have cooked is always swilled with a quantity of wine, in proportion to the number of kidneys; a proportionate amount of meat glaze is then added, and after the sauce has been slightly buttered, the kidneys are tossed in it.
[1334—ROGNONS SAUTÉS[!-- TN: acute invisible --] HONGROISE]
Remove the outer skin from the mutton kidneys; cut them into halves; slice and season them; fry them in butter, and drain them.
In the saucepan that has served in the cooking of the kidneys, fry a chopped onion with butter, and add thereto a pinch of paprika.