283. Rognon De Mouton A La Francaise

The French have a faculty of making a dish recherche out of mere trifles, their receipt for serving up this little dish is no mean evidence of their peculiar skill. Take half a dozen fine mutton kidneys, clear them of fat and skin, and cut them into thin slices; powder them immediately with sweet herbs in fine powder, parsley which has been chopped, dried, and powdered, cayenne, and salt; put into a stewpan two ounces of clarified butter or fresh if the former is hot in reach, put in the slices of kidney, fry them, they will brown very quickly, they must be done on both sides, dredge flour over them, moisten with lemon juice, in five minutes the kidneys will be done; lift them out into a very hot dish around which are laid sippets fried; pour into the gravy two glasses of champaigne, give it a boil, pour it over the kidneys, and serve.

It may here be stated that the French cooks vary constantly the herbs which they employ according to any known preference for the palate of those for whom they cook. Various kinds of wines and sauces may be used for flavouring, and this is constantly done as much for variety and the ability of giving a new name to a dish, which is varied only in some such small feature.

284. Rognon De Mutton A La Bourgeoisie

Clear the kidneys from fat and skin, cut them into thin slices, dredge them with flour and fry crisp, pepper and salt them; flavour some gravy with a little eschalot or garlic and serve.