Moisten with a tablespoonful of cream, and reduce; add one-sixth of a pint of velouté, boil for a moment, and rub through tammy.
Heat this sauce; put the kidneys into it, toss them for a minute, so as to heat without boiling them, and dish in a timbale.
[1335—ROGNONS SAUTÉS[!-- TN: acute invisible --] CHASSEUR]
Quickly fry the sliced mutton kidneys in butter and drain them.
[443]
]Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley.
[1336—ROGNONS SAUTÉS A L’INDIENNE]
For six mutton kidneys: fry a chopped onion in butter and add a large pinch of curry thereto. Moisten with one-sixth pint of velouté; cook for a few minutes, and rub through tammy.
Clear the kidneys of their outer skin; slice and season them, and fry them quickly in butter. Put them into the sauce; dish them in a timbale, and serve some rice “à l’Indienne” separately.
[1337—ROGNONS SAUTÉS[!-- TN: acute invisible --] TURBIGO]
Clear the mutton kidneys of their outer skin and cut them in halves; season them; fry them quickly in butter, and dish them in a circle in a timbale.