[Une amie au convent.]
KIDNEYS WITH MADEIRA
Use either sheep or pigs' kidneys. Cut them longways, so as to be able to take out the threads from the inside of them. Put some butter on to fry over a brisk fire and when it is browned, but not burnt, put in the kidneys for three or four minutes. Take them out and keep them hot for a minute while you add to the butter they were cooked in a soupspoonful of Madeira wine, a good dust of chopped parsley, a little cayenne pepper and salt. Mix it well, and if too thick add a little gravy. Pour the sauce over the kidneys and finish with a powdering of chopped parsley. Fried potatoes are eaten with this dish.
[Mme. Vanderbelle Genotte.]
PIGS' TROTTERS IN BLANQUETTE
Any part of pork or veal is good done in this way. Take your pieces of meat and fry them in butter till they are a good golden brown color. Put them in a pan, covering them with water, and adding a sliced onion, a bay leaf, a whole carrot, a leek, pepper, salt,—let it all simmer gently over a slow fire till the meat is cooked but not boiled. Take the pieces from the liquor and pass it through a sieve. Mix a little rice flour in a cup of cold water, stirring well. Drop in the juice of half a lemon and the beaten yolk of an egg, which stir round quickly. Put in the meat again for a moment and serve it with boiled potatoes.