1339—Turban de Rognons à la Piémontaise

Garnish a border or a Savarin-mould with “rizotto à la Piémontaise,” press the latter lightly into the utensil, and keep the mould hot.

Clear the mutton kidneys of their outer skin; cut them into halves; season them, and fry them quickly in butter.

Turn out on a round dish, set the half-kidneys in a circle on the “Turban,” alternating them with fine slices of truffle, and pour a tomatéd half-glaze sauce, flavoured with truffle essence, in the middle.