1331—Rognons Sautés Bordelaise

Fry the mutton kidneys, and drain them as above.

Put into the saucepan one-third of a pint of Bordelaise sauce combined with poached dice of marrow, a pinch of chopped parsley, and three oz. of sliced cèpes, tossed in butter and oil and well drained.

Return the kidneys to the saucepan; toss them in the sauce, and dish in a timbale.