(1616). Mutton Kidneys A La Burtel (Rognons De Mouton A La Burtel)

Suppress both the skin and fatty parts from eight kidneys; separate each one into two and lay them in a pan with melted butter, and a pinch of shallot; toss quickly and when well seized, season with salt, pepper, and a dash of cayenne pepper; as fast as their humidity is reduced lift them up with a skimmer and lay in a small vessel. Pour a quarter of a pint of Madeira wine into the pan, let reduce to half, then add as much melted glaze (No. 402); boil the liquid, and thicken it at once with small bits of kneaded butter (No. 579); at the first boil stir in the kidneys, and at the same time two tablespoonfuls of cooked ham cut in small dice, and a pinch of chopped up tarragon. Remove the stew from the fire, pour it into a dish and surround with fried bread croutons glazed with a brush.

(1617). Mutton Kidneys A La Soubise (Rognons De Mouton A La Soubise)

There is a certain way of splitting the kidneys and running them on skewers so that when cooked they form a very distinct hollow in the center; for this it requires that they be split deeply on the hollow side, opened, and two skewers thrust through the entire thickness, each side of the fat so that the meats come together again while cooking, the center forming a pocket; season and roll them in melted butter, broil over a good fire, then withdraw the skewers, and glaze the kidneys with a brush. Dress them on a dish and fill in the hollow with a slightly consistent soubise puree (No. 723), laid on through a small pocket or paper cornet. Serve them at ouee; the soubise may be replaced by a bearnaise sauce (No. 433).

(1618). Mutton Kidneys On Skewers (Rognons De Mouton En Brochettes)

Select fine chocolate colored mutton kidneys, for those either black or pale yellow are of a poorer quality. Split them three-quarters through the round part, so as to open without separating the pieces; suppress the light skin that covers the surfaces, spread them out, and stick a metal skewer through their thickness, to keep them entirely opened; season with salt, coat with oil or melted butter, and roll them in bread-crumbs, then broil with the open side toward the fire; five or six minutes after turn them over and lay a piece of maitre d'hotel butter (No. 581), the size of a small hickory nut, on top of each, and after they are done, dress. The skewers may be removed before serving, and a little of the maitre d'hotel butter laid on top of each kidney.

Mutton Kidneys On Skewers Rognons De Mouton En Bro 361

Fig. 341.

(1619). Mutton Kidneys On Skewers, Bordelaise Sauce (Brochettes De Rognons De Mouton A La Sauce Bordelaise)

Cut the kidneys across in six pieces; have small inch squares of bacon an eighth of an inch thick, place an alternate piece of kidney and bacon on the skewers, season, dip in oil, and roll in bread-crumbs: broil over a brisk fire, serving with a separate bordelaise sauce (No. 436).

(1620). Mutton Kidneys On Skewers, Deviled (Rognons De Mouton En Brochettes A La Diable)

Split the kidneys through on the round side, opening without separating the parts; spread open and thrust a metal skewer through; season with salt, and coat over with mustard and prepared red pepper (No. 168), roll in bread-crumbs, besprinkle with oil and broil, then dress them on a deviled sauce (No. 459).

(1621). Mutton Kidneys Sauted With Fleurons (Rognons De Mouton Sautes Aux Fleurons)

To obtain good sauted kidneys it should be well understood that they must be tossed over a brisk fire and fried, not cooked in their sauce; split eight mutton kidneys in two, obtaining sixteen, halves. Put three ounces of butter in a sauteing pan, and when hot add the kidneys laying them on their flat side; season with salt and pepper, then toss them over a bright fire until they are sized, but very rare, meaning that the meats are browned without drying. In another pan. fry two tablespoonfuls of chopped onions, and when of a good color moisten with a little gravy (No. 404), brown sauce (No. 414) and white wine; boil this sauce quickly, stirring it for a few moments and when nicely thickened, add to it some cooked fine herbs (No. 385), lemon juice and the kidneys. heat well without boiling, dress and pour the sauce over. Garnish with some fauciful fleurons cut from puff paste parings (No. 146) made as follows; Cut the paste in the shape of minion filets of chicken; cut these through from the edge half way across the width, bring the two ends toward each other to form a half circle, this will open the cuttings, place on a baking sheet and cook in a mild oven.