In their midst set a garnish of small, cooked mushrooms, and grilled [chipolata] sausages; and pour thereon a highly-seasoned, [tomatéd] half-glaze sauce.
[1338—CROÛTE AUX ROGNONS]
Cut some crusts two and one-half in. in diameter and one and one-third in. thick, from a tin-loaf, and allow one for each person. Remove the crumb from their inside, leaving only a slight thickness at the bottom; butter them, and dry them in the oven.
Garnish these crusts with mutton kidneys [sautéd] with mushrooms, and combined with small, ordinary forcemeat quenelles, and slices of truffle.
Dish on a napkin, and serve very hot.
[1339—TURBAN DE ROGNONS A LA PIÉMONTAISE[!-- TN: acute invisible --]
Garnish a border or a [Savarin-mould] with “rizotto à la Piémontaise,” press the latter lightly into the utensil, and keep the mould hot.
Clear the mutton kidneys of their outer skin; cut them into halves; season them, and fry them quickly in butter.
Turn out on a round dish, set the half-kidneys in a circle on the “Turban,” alternating them with fine slices of truffle, and pour a [tomatéd] half-glaze sauce, flavoured with truffle essence, in the middle.