Rognons Sautes A La Carvalho - Kidneys Sauted, Carvalho Style

Cut the kidneys lengthwise in half, saute them in butter and dress them on slices of bread fried in butter.

Prepare in a separate pan some Madeira sauce, add sliced truffles, mushrooms, cocks' combs and cocks' kidneys; pour over the kidneys and serve.

Rognons Sautes A La Lucullus - Kidneys Sauted, Lucullus Fashion

Prepare and cook the kidneys as explained for Carvalho Style. Put some puree of foi gras on each slice of bread; set the kidneys thereon, and pour over truffle sauce.

Rognons Grilles A La Melba - Broiled Kidneys, Melba Style

Remove the skin from as many kidneys as required, split them lengthwise from the round side, and run a skewer through them; baste with sweet oil, besprinkle with salt, and broil over a brisk charcoal fire.

When done, remove the skewer and set each kidney on a broiled fresh mushroom; fill the cavity of the kidney with freshly grated horseradish, and surround the whole with pepper sauce.

Brochettes De Rognons A La Meyerbeer - Brochettes Of Kidneys, Meyerbeer Style

Cut the kidneys in 1/2-mch thick slices, saute them in very hot butter, and have them underdone. Have ready as many small slices of bacon and small heads of fresh mushrooms (both cooked in butter). Arrange the kidneys, mushrooms and bacon on skewers; dip in melted butter and bread crumbs, and broil over a brisk fire. Serve with Colbert sauce separate.

Jambon Braise A La Maillo - Braised Ham, Maillot Style

Steep a ham in cold water for 48 hours (if fresh, only 24 hours), trim well, wrap it in a cloth, and put it in a vessel with cold water. When boiling, skim and garnish with I large carrot, 2 onions, one of them stuck with 3 cloves, also add a faggot of herbs, allow to simmer gently, and when nearly done, drain and trim the ham. Then put it into a saute pan, pour over 1 pint of Madeira and I pint of the stock in which the ham was cooked; cook for 30 minutes longer, basting continuously; then brush it over with meat extract and finish to glaze in the oven. Place the ham on a dish and garnish with clusters of vegetables as glazed carrots, turnips, string beans, etc. Reduce the stock in the saute pan, and finish with Madeira sauce.

Jambon Braise Aux Epinards - Braised Ham With Spinach

Proceed as directed above; serve separate some spinach in cream.

Ham may also be served with the following garnishings : Jambon braise a la puree de marrons - Braised ham with puree of chestnuts.

A la puree de pois - With puree of peas.

Aux Nouilles - With Noodles - Aux Spaghetti, A La Milanaise - With Spaghetti, Milan Style - A La Chouxcroute - With Sauerkraut - Jambon De Virginie Au Cidre A La J. Agostini - Virginia Ham Cooked In Cider, J. Agostini Style

Remove the thigh bone from a Virginia ham, steep it in cold water, and allow to soak for at least 48 hours. (Virginia hams being more seasoned than the ordinary kind, require to be soaked longer.) Place the ham in a kettle of cold water, set on the fire and boil for one hour; then refresh the ham under running cold water, clean and pare well, put into a braising pan, cover with water and add a quart of dry cider; when boiling, garnish with 3 onions (one of them stuck with 3 cloves), two carrots and a faggot of herbs, let simmer from 3 to 4 hours, according to the size of the ham, and then allow to cool in the liquid in which it was cooked.

One hour before serving, drain the ham, remove the rind and aitch bone, place in a deep baking dish with I pint of cider and 1 quart of the ham liquid, set in a mild oven and baste frequently with its gravy. After forty minutes brush over with liquid beef extract, and leave in the oven for 10 minutes longer.

Dress on a dish, put a frill on the handle, and garnish with small croquettes of rice and peas, each kind shaped differently, so as to be recognized when cooked.

By this time the ham gravy should be nearly reduced. Put it into a small saucepan, add a tablespoonful of currant jelly and 2 gills of brown sauce, reduce to good consistency and serve separate.

Note. - The above receipt was kindly given to me by Joseph Agostini, Esq., to whom I am indebted for many original ideas, which during my experience as chef I have brought into practice.