Cut in slices one lamb’s kidney. Sauté in melted butter. Remove from butter, and sauté twelve mushrooms, cleaned and cut in slices. Melt two tablespoons butter; add two tablespoons floor, one and one half cups tomato, few drops onion juice, one and one half teaspoons Worcestershire Sauce, one half teaspoon salt, and few grains pepper. Cook ten minutes; add mushrooms and kidney, and cook until kidney is tender.
Serve in center of hot platter, and garnish with hot cooked rice or with macaroni with [Cream Sauce].
Sweetbreads, chicken, or veal may be substituted for kidney, but make a much more expensive dish.
Baked Onions in Ramekins
Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs; add more seasoning if needed and bake in buttered ramekin dishes twenty minutes in a moderate oven. Serve immediately.
Potato Croquettes
Mix two cups hot mashed potato, two tablespoons butter, one teaspoon salt, one fourth teaspoon paprika, few grains of cayenne and celery salt, two teaspoons chopped parsley, few drops onion juice. Beat well; add two egg yolks; form into croquettes; dip in flour, egg and crumbs; fry in deep fat; drain on brown paper and serve.
These croquettes may be formed in the shape of a ball, then shaped like a cup, and filled with any creamed mixture; cover the top of cup with mashed potato. Dip in crumbs, egg and crumbs, fry in deep fat. These are known as Surprise Croquettes.
Stuffed Peppers
Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one half hour.