No. 727. Rognons à la Tartare.
Broil nine kidneys as above, and serve with a good sauce à la tartare (No. 38) under them.
No. 728. Rognons de Mouton à la Vénitienne.
Cut ten fresh kidneys in halves the long way, take off the skins and cut out the roots, or they would shrink in cooking; put two ounces of butter in a sauté-pan, with a spoonful of chopped eschalots, place the pan on the fire and as soon as the butter melts place in the kidneys, fry about five minutes, and when half done turn them, dress them in a crown on a border of mashed potatoes, and put them somewhere to keep hot; pour as much of the butter as possible from the sauté-pan, and put in a pint of brown sauce (No. 1) and six spoonfuls of consommé; boil altogether ten minutes, then add half an ounce of anchovy butter (No. 78) and the juice of half a lemon, mix it well in, sauce over the kidneys and serve.
No. 729. Rognons de Mouton sauté au vin de champagne.
Skin eight kidneys and cut them into thin slices, put an ounce of butter in a stewpan, place it over the fire, and when the butter begins to brown throw in the kidneys, stir round with a wooden spoon and when they become firm add a small tablespoonful of flour, mix well, add two wineglasses of champagne with two of white broth and twenty blanched mushrooms; let all boil very gently a few minutes, season with the juice of half a lemon, a little pepper, salt, and chopped parsley; pour them out on your dish and serve. The sauce requires to be rather thick, sherry or hock may be used instead of champagne.
No. 730. Pieds de Mouton à la Poulette.
Proceed as directed for the flanc (No. 630) and serve them in a small casserole of rice, according to the size of your entrée dish.
No. 731. Pieds de Mouton à la purée d’oignons.
Cook the feet as directed (No. 630), and have ready prepared the following purée: peel and cut in dice four large onions, which put in a stewpan, with a quarter of a pound of butter over the fire, keeping them stirred with a wooden spoon till tender, then add a tablespoonful of flour, mix well, a pint of milk and a little broth, season with pepper, salt, and sugar, keep boiling till the onions are quite done, then put in the feet, which let simmer a few minutes, finish with a liaison of two yolks of eggs mixed with half a gill of cream, stir well, and place it over the fire a minute, keeping it stirred to thicken, serve either on a dish or in a casserole of rice (No. 626). They require to be seasoned rather highly.