1334—Rognons Sautés Hongroise

Remove the outer skin from the mutton kidneys; cut them into halves; slice and season them; fry them in butter, and drain them.

In the saucepan that has served in the cooking of the kidneys, fry a chopped onion with butter, and add thereto a pinch of paprika.

Moisten with a tablespoonful of cream, and reduce; add one-sixth of a pint of velouté, boil for a moment, and rub through tammy.

Heat this sauce; put the kidneys into it, toss them for a minute, so as to heat without boiling them, and dish in a timbale.