Method.—Split the kidneys lengthwise down to the root, remove the skin, turn each half back, and run a skewer through them to keep them flat. Brush over with salad-oil or oiled butter, and broil quickly over a clear fire, taking care to cook the cut side first. Remove the skewers, sprinkle with salt and pepper, and serve as hot as possible.
Time.—5 to 6 minutes. Average Cost, 3d. each. Sufficient, 1 to each person. Seasonable at any time.
Note.—See "Kidneys Grilled," also recipes for cooking ox-kidney.
1002.—CHAUD-FROID OF MUTTON CUTLETS. (Fr.—Côtelettes de Mouton en Chaud-froid.)
Ingredients.—8 or 10 cutlets from the best end of the neck, 6 ozs. of liver farce, No. 398, 6 leaves of French gelatine, ⅓ of a pint of tomato sauce, ⅓ of a pint of Béchamel sauce, dressed salad, salt and pepper.
Method.—Braise the neck as directed in recipe No. 1052; when cold cut it into neat cutlets, trim off the greater part of the fat, season with salt and pepper, and cover one side with a thin layer of the liver farce. Dissolve the gelatine in 2 tablespoonfuls of cold water, and divide it equally between the tomato and Béchamel sauces, which should be warm when the gelatine is added. Let the sauces cool slightly, then coat the covered sides of the cutlets, making one half red and the other white. Let them remain on ice or in a cool place until the sauce is quite set, then arrange them in a circle in alternate colours, place a frill on each cutlet, and serve the dressed salad in the centre.
Time.—1½ hours after the meat is cooked. Average Cost, 3s. 6d. to 4s. Sufficient for 7 to 8 persons.
Note.—Brown sauce may be substituted for the white, the combination of red and brown being very effective; or a green chaud-froid sauce may be used instead of the tomato sauce (see Sauces).
1003.—CHAUDFROID OF FILLETS OF MUTTON. (Fr.—Chaud-Froid de Noisettes de Mouton.)
Ingredients.—The best end of a neck of mutton, 1 oz. of butter, 2 oz. of ham or lean bacon, ½ a glass of sherry, ¼ of a pint of good stock, 1 onion, 1 small carrot, a bouquet-garni (parsley, thyme, bay-leaf), 3 peppercorns, 1 clove, glaze, dressed salad, 2 whites of eggs, 1 truffle, salt and pepper.
Method.—Remove the lean part from the neck of mutton, and cut it into slices about ⅓ of an inch in thickness. Slice the vegetables, cut the ham into small pieces, and place them in a sauté-pan with the butter, sherry, stock, herbs, clove and peppercorns. Season the noisettes on both sides with salt and pepper, lay them on the top of the vegetables, cover with buttered paper, cook slowly on the stove or in the