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Pepper and Salt (Cut up the kidneys)

Cut up the kidneys and the beef into small dice, season with pepper and salt, add the onion chopped up and some parsley, sauté all these for about ten minutes in the butter; pour off the grease, add the stock and rice, and boil till quite tender, then strain; pound all the meat and rice in a mortar, then pass through a tammy or fine hair-sieve; stir this into the stock again, make it very hot and serve.

The soup must not boil after it has been passed through the tammy.