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 not in reach, put in the slices of kidney, fry them; they will brown very quickly, they mast 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 champagne, 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 flavoring, 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.