1266—Rognon de Veau en Cocotte

Prepare the veal kidney and fry it in butter, as in the case of the “No. 250, Poëlings” dish. Surround it with one and one-half oz. of small pieces of No. 273, Blanchings bacon, tossed in butter; one and one-half oz. of raw, quartered mushrooms, also tossed, and one and one-half oz. of small No. 273, Blanchings potatoes, of the size and shape of garlic cloves, and the same quantity of small, glazed onions. Complete the cooking of the whole gently.

At the last minute, add a tablespoonful of good, veal gravy, and serve the cocotte as it stands.