Veal Kidneys a la Roederer

Mince three small kidneys after suppressing the fat and fibrous parts; fry them in butter in a sautoir on a hot fire, season and as soon as the meats are seized, pour into a sautoir; remove the kidneys with a skimmer, and lay them on a dish, leaving their liquid in the pan; into this add a little espagnole sauce (No. 414), some champagne, cooked and turned mushrooms (No. 118), meat glaze (No. 402), chopped and blanched parsley, and lemon juice; pour the sauce over the kidneys, and garnish around with small Milanaise macaroni croquettes made by cooking one pound of macaroni in salted water for fifteen minutes, then drain and cut into quarter inch lengths; put them back into the saucepan with grated parmesan and Swiss cheese, half of each, a little salt, pepper, nutmeg, bechamel (No. 409), and a large piece of butter; mix well, then let get cold. With this preparation make croquettes, either cylinder-shaped or any other form; dip in eggs, bread-crumb, and fry to a golden brown.