1269—Rognon de Veau à la Montpensier

Trim the veal kidney, leaving a slight coating of fat all round it, and cut into five or six slices. Season the latter, toss them in butter over a brisk fire, and transfer them to a plate.

Swill the saucepan with one tablespoonful of Madeira, and add thereto three tablespoonfuls of melted meat glaze, a few drops of lemon juice, one and one-half oz. of butter, and a pinch of chopped parsley.

Dish the pieces of kidney, or set them in a timbale; sprinkle them with the sauce, and in their midst set a heap of asparagus-heads, cohered with butter, and one and one-half oz. of truffle slices.