À la mode cookery

After skinning the kidneys split them into halves, place them in a saute-pan with some boiling butter, some finely chopped onion and mushrooms, and a dessert-spoonful of lemon-juice. Saute them till all are cooked, shaking them well. Have ready some bouche moulds and line them with some mushroom forcemeat, place half a kidney in each, cover with more forcemeat, and steam them for twenty minutes. Turn them out on croutons of fried bread. Boil up the sauce and pour over all. Kidneys a la Belle Vue Take three sheep's kidneys, mince and fry them in butter ; fry in the same butter some flour till it slightly browns. Add a clove of garlic, a tablespoonful of minced parsley, an onion, and a bay-leaf. When fried, pass through a sieve and give another turn over the fire, adding a glass of Sauterne. Sprinkle a little pepper over. Place this on some toast, and have ready some poached eggs according to the number required. Kidney Fritters Make a breakfast-cupful of nice frying batter, and stir in a table-spoonful of finely minced onion, a tea-spoonful of mixed herbs, and a small pinch of cayenne. Take half a dozen sheep's kidneys, remove the skin, and cut each one into three or four slices ; season these with a little salt, let them soak for ten minutes in either Worcester sauce or port wine, then dip them into the batter — which ought to be thick enough to stick to the meat — and fry in boiling fat till sufficiently cooked and coloured a nice brown ; drain well, and serve piled up with a little parsley powdered over the top and a few sprigs of parsley placed round about. Stewed Kidneys and Mushrooms Skin some kidneys, slice them small ; and peel some mushrooms, trim them, and chop them up roughly. Put the kidneys into a Gourmet Boil with pepper, salt, a dredging of flour, and a good-sized piece of butter and a little stock. Let them simmer till getting tender, then add the mushrooms, and let all cook slowly till done. Add half a glass of port wine, a few drops of Worcester sauce, and some chopped parsley. It will take about an hour or an hour and a half to simmer. Serve them in an entree dish with a puree of potato forced into little pyramids all round with a forcing pipe. (See Plate VIII.) Breast of Lamb a la Grecque Take the breasts of two lambs, bone them ; make an incision in the thicker end and fill with a farce made of one part veal suet, a little mint and parsley, pepper and salt to taste, and two yolks of eggs. Have ready a little pale stock well flavoured with vegetables and a little Marsala ; cover with buttered paper, and cook in the oven for an hour, well basting constantly. When cooked, take up the meat, skim off fat, and reduce the gravy one half Serve with a puree of spinach or green peas round, and ornament with slices of stewed cucumber. Jambonneaux de Poulet a la Florentine Make a socle with yellow balls all round, made of yolk of egg in aspic jelly, the jelly coloured with saffron yellow colouring. Little ham moulds must be