1335—Rognons Sautés Chasseur

Quickly fry the sliced mutton kidneys in butter and drain them.

Swill the saucepan with white wine and almost entirely reduce; add one-third of a pint of Chausseur sauce for each six kidneys; put the kidneys in this sauce, toss them for an instant; dish them in a timbale, and sprinkle with a pinch of chopped parsley.