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Lemon-juice (Half a pint of Brown Italian)

Half a pint of Brown Italian Sauce.

Small Quenelles or Mushrooms to garnish.

Split the kidneys, remove the white skin, and sauté them with the butter, onion, mushrooms, lemon-juice, and a little pepper and salt. Butter eight small oval moulds, and line them with the quenelle meat. Place half a kidney in each, and steam slowly for twenty minutes. Turn out carefully. Pour the Italian sauce over, and garnish with the quenelles or mushrooms.

K2