Veal Kidneys a l'Anderson

For six persons have three small or two large very fresh kidneys; suppress the fat and fibrous parts, then cut them up into small slices. Fry in butter in a sautoir one ounce of chopped onion, add the pieces of kidney, and toss them over a quick fire while seasoning; as soon as the meats are cooked, pour all into a sauce pan; remove them with a skimmer on a dish leaving the liquid in the pan, and into it pour one gill of veal blond (No. 423), and one gill of red wine; stir well with the kidney juice, and thicken with a small piece of kneaded butter (No. 579), boil and pass through a tammy; add the kidneys, and finish seasoning with salt, pepper, nutmeg, and chopped parsley. Cut some potatoes into three-sixteenths of an inch thick slices, then with a round vegetable cutter an inch and a quarter in diameter, remove some pieces; fry these of a fine golden color in butter, drain off the latter and add a little meat glaze (No. 402), a little salt, parsley, and lemon juice; dress these potatoes in a circle, filling the middle with the kidneys and their gravy.