—Proceed as for [No. 712], but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon ([No. 754]) and a gill of maître d’hôtel butter ([No. 145]).
714. Stewed Kidneys With Cêpes.
—Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoonful of pepper. Brown well; then add half a pint of Espagnole sauce ([No. 151]), also four cêpes cut into pieces. Warm without boiling, add the juice of half a lemon, and a teaspoonful of chopped parsley, and serve.
All stewed kidneys are prepared the same way, with any other garnishing required.
715. Lamb’s Kidneys à la Diable.
—Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for [No. 712]. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maître d’hôtel butter ([No. 145]) poured over the kidneys.
716. Lamb Steak With Purée of Peas.
—Cut and saw off six small steaks from a tender leg of lamb; pare and trim them nicely, flatten, and season with a good tablespoonful of salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot purée of peas ([No. 49]); arrange the steaks over, and serve.
The steaks can be served with any other garnishing required.