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Deviled Lambs' Kidneys

Skin and pare a dozen kidneys, without separating the parts, and run the skewers through as for broiled lambs' kidneys with Colbert sauce. Broil them a little for one minute on either side, then stir together in a dish one teaspoonful of mustard with two tablespoonfuls of Parisian sauce, a little cayenne pepper, one teaspoonful of salt and a little mignonette pepper. Roll the kidneys well in this and then in breadcrumbs, and finish by broiling them once more for three or four minutes. Pour over a gill of maitre d'hotel butter, and serve.

Fried Lambs' Kidneys with Bread Croutons Skin and trim the fat off the kidneys, cut each one into halves lengthwise, place them in a fryingpan with one or two finely-chopped shallots and two ounces of butter, sprinkle with salt and pepper and fry them. When the shallots are nicely browned and the kidneys are cooked remove them from the fire and baste with a few tablespoonfuls of melted glaze. Fry in hot fat half a dozen croutons of bread, and when brown and crisp brush them over with a paste-brush dipped in melted glaze; place the kidneys on a hot dish, sprinkle with chopped parsley, squeeze over them the juice of a lemon, garnish with croutons of bread, and serve.