1332—Rognons Sautés Carvalho

Fry the skinned, halved and seasoned mutton kidneys in butter, and dish them, each on a small croûton of bread-crumb, cut to the shape of a cock’s comb and fried in butter. On each half-kidney, set a small cooked mushroom and a slice of truffle.

Swill the saucepan with Madeira; add a little half-glaze; put in a small quantity of butter, away from the fire, and pour this sauce over the kidneys.