"Dainty dishes"

Reduce the necessary amount of Madeira sauce in a saucepan, add the kidneys, season to taste, and serve immediately. RoGNONs Sautes a la Venitienne — Kidneys Sauted, Venetian Style, Cook the kidneys as stated in the preceding receipt^ add some mushrooms, and finish the sauce with andiovy butter. RoGNONs Sautes a la Portugaise — Kidneys Sauted, Portuguese Fashion; Slice the kidneys and cook them in burning hot butter, drain and add to a sauce made as follows : Chop fine 3 or 4 shallots, and fry in butter without coloring ; moisten with a gill of white wine and allow them to reduce ; add 2 fresh tomatoes (peeled and freed from seeds) cut in small pieces, cook for a while and then add J4 pint of Brown sauce and a teaspoonful of beef extract. Finish with salt, red pepper, 2 ounces of butter and the juice of half a lemon. Crepinettes Truffees — Truffled Crepinettes. Chop fine 8 ounces each of lean and of fat pork, season with salt, pepper and allspice, and add 2 chopped truffles. Have ready soaked some pig's caul. Divide the forcemeat into heaps the size of an egg, give each a flat, oblong shape, and then wrap them up in the caul. Baste them with olive oil and broil over a clear fire for about 15 minutes. Serve with Mladeira sauce. Crepinettes de Volaille aux Truffes — Chicken Crepinettes with Truffles. Chop very fine 8 ounces each of chicken breast, lean pork and fat pork; season to taste with salt, pepper and a pinch of allspice and add a good dash each of sherry and brandy. Soak some pig's caul in water, drain and dry. Take a good tablespoonful of the forcemeat and roll it. Place a few slices of truffles on top and then wrap I , it in the pig's caul (using as little as possible of the caul). Dip the crepinettes in melted butter and roll in bread crumbs and broil over a clear charcoal fire. Serve with Truffle sauce. Note. — ^The breast of chicken itself may be wrapped up in the crepinette. If this is done it should, though, be stiffened in hot butter and allowed to get cold. See also Crepinettes of Quail, Crepinettes a la Strasbourgeoise — Crepinettes, Strassburg Style. Prepare the Crepinettes as indicated in the previous receipt, adding to the forcemeat some foie-gras (cut in small squares). Crepinettes de Cailles — Crepinettes of Q,uail. Prepare in the same manner as for Chicken Crepinettes. Lift the breasts of 6 quail and saute them lightly in butter over a brisk fire (leaving them underdone)^ Allow them to get cool, then wrap them around first with forcemeat and next with pig's caul. Finish in the same manner as in the other receipt. A little cooked forcemeat may be added to these crepinettes. Crepinettes de Pigeon — Crepinettes of Squab. Follow the directions as given for Crepinettes of Quail, using squabs instead of quail. Note. — ^Any of these crepinettes may be garnished! with puree of chestnuts, potatoes, sweet potatoes, len-^ tils, peas, beans, etc. Pieds de Porc Farcis Truffes — Stuffed Truffled Pigs' Feet. Have ready cooked some pigs' feet. Cut them lengthwise in halves, bone them and wrap them up with forcemeat (as explained in a previous receipt) ; finish and cook exactly as crepinettes, laying in addition a few slices of truffles on each side of the pig's feet (the truffles to lie right under the caul). Serve with Perigueux sauce. Jambon a la Casino— Ham, Casino Style. Put into a bowl 3 tablespoonfuls of Chutney and 2 of German mustard, and dilute with 3 tablespoonfuls of sweet oil. Cut some cooked ham in slices, spread over it the above mixture, roll in bread crumbs, broil over a brisk fire, and serve on a hot dish. Note. — ^This dish is an excellent relish for the hot season. MoELLE suR Toast a la Diable — ^Deviled Marrow ON Toast.