French dishes for American tables

229. Deviled Veal Kidneys. Take three veal kidneys, which separate in two, lengthwise ; then from the fiat side remove all fibrous particles from the inside ; cover them on both sides with mustard, and add a little red pepper ; roll them well in bread-crumbs, put a little melted butter on both sides ; broil on a gentle fire. Mutton, beef, and pork kidneys are treated in the same manner, except that they are cut in quarters instead of in halves. MUTTON. 230. Sheep's Brains. Prepare and cook the brains as for calf's brains (Art. 208). 231. Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped parsley, the juice of a lemon, mix all well together, and serve. 232. Mutton Chops a la Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs ; broil them, and, when they are well colored, serve them on a dish, with a sauce soubise (Art. 94). You may also serve them with a sauce Robert (Art. 92), or a tomato sauce (Art. 90), or with a macedoine (Art. 416) in the center. 233. Mutton Chops Sautes. Take ten mutton chops, which put in a frying-pan in which you have melted two ounces of butter ; sprinkle them with a little salt and pepper, and cook them on a quick fire ; four or five minutes will be sufficient. Serve with puree of turnips (Art. 398). 234. Mutton Chops a la Pompadour. Take ten mutton chops, which cook as described in mutton chops sautes (Art. 233) ; then let them become cold ; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg. Mix all well together and add about two sherry-glasses of cream. Reduce for about fifteen minutes, and then allow your mixture to become cold, then cover each chop with it on both sides ; beat up four eggs, into which dip the chops and cover with bread-crumbs ; again dip them in egg, and again cover with bread-crumbs and a few drops of melted butter. Send them to the oven, and, when a bright yellow color, serve them with a puree of French chestnuts (Art. 442) in the center- 235. Mutton Chops en Crepinette. Put eight mutton chops in a frying-pan in which you have melted an ounce of butter, adding a pinch of salt, pepper, and nutmeg; when the chops are colored on both sides, take them out and let them become cold. Chop fine three quarters of a pound of sausage-meat, add eight mushrooms, a little parsley and sage, all chopped fine ; mix all together, and cover your chops on both sides with the farce, and wrap up each chop with the caul of pork. Send them to a gentle oven on a buttered pan, and, when well colored, serve with a tomato sauce (Art. 90), sauce piquante (Art. 86), or sauce ravigote hot (Art. in).