(1699). Lamb Kidneys A La Lully (Rognons D'Agneau A La Lully)

Cut eight skinned kidneys lengthwise; fry them in butter over a hot fire, season and add some finely chopped blanched shallots fried in butter, some minced mushrooms, chopped parsley and lemon juice. Just when prepared to serve, stir in a piece of fresh butter, dress the kidneys and pour the sauce over, garnishing around with small one inch in diameter potato croquettes (No. 3782) and then serve.

(1700). Brochettes Or Lamb Kidneys (Brochettes De Rognons D'Agneau)

Peel off the thin skin covering the kidneys, cut them across into three-sixteenth of an inch slices, season with salt and pepper, and baste with sweet oil. Thread these on skewers alternating each piece with a bit of bacon one inch square and an eighth of an inch thick; dip the whole into oil and roll in fresh bread-crumbs, broil them over a slow fire, dress and sprinkle with maitre d'hotel butter (No. 581).

(1701). Lamb Kidneys, Flemish Style (Rognons D'Agneau A La Elainande)

Fry colorless in butter one tablespoonful of chopped onions, one small chopped shallot, one whole clove of garlic, half a pound of fresh cut up mushrooms, salt, pepper, and cayenne; moisten with a gill of Madeira wine adding a little melted meat glaze (No. 402), some cream and a small piece of kneaded butter (No. 579); when ready remove the garlic. Skin eight lambs' kidneys, split each one lengthwise in two and fry them in butter; season as soon as they evaporate their moisture and are cooked; dress and pour the above sauce over.

(1702). Lamb Kidneys, Glazed (Rognons D'Agneau Glaces)

Peel the skin from twelve kidneys, split each one into two parts; put a piece of butter in a pan with a tablespoonful of chopped shallot, fry without browning then add the kidneys; season with salt and pepper and as soon as they are well sized besprinkle with a few tablespoonfuls of melted glaze (No. 402); roll them in this off the tire and bestrew with chopped parsley, finishing with the juice of a lemon; dress on a very hot dish and surround with fried croutons glazed over with a brush.

(1703). Lamb Kidneys On Skewers (Rognons D'Agneau En Brochettes)

Split open the kidneys on the round side three-quarters through without separating the parts; run skewers through, having two kidneys to each metal skewer (Fig. 341); season with salt and pepper and cover over with oil, broil them first on the open side and when sufficiently done, turn them over on the other; dress them the open side uppermost, and lay on every kidney a little maitre d'hotel butter (No. 582). Squeeze a little lemon juice over and serve very hot.

(1704). Stewed Lamb Kidneys With Madeira And With Mushrooms (Rognons D'Agneau Sautes Au Madere Et Aux Champignons)

To obtain fine stewed kidneys it must be perfectly well understood that they should be sauted over a quick fire in order to seize them rapidly and ought never to be allowed to boil or cook in their sauce. Suppress the skin from eight fresh lambs' kidneys; mince them up, removing all the hard parts. Heat some butter in a pan and when hot, put in the kidneys and fry them over a brisk fire; season with salt and pepper, and when the meats are sized without being dry, take them out with a skimmer, leaving the liquid in the pan. Fry a tablespoonful of chopped onions in butter in a sautoir, pour into it the reduced kidney gravy, and let the whole cook with a little half-glaze sauce (No. 413), and half a gill of Madeira wine, strain and skim the fat from the sauce, and pour it over the kidneys, heat them without boiling, and finish the stew with lemon juice and chopped parsley.

With Mushrooms

Instead of using Madeira, reduce the sauce with mushroom essence (No. 392), and add some sliced mushrooms.