No. 1526
Veal Kidneys with Marrow
Rognons de Veau a la Moelle
Split a fine veal kidney through its widest part, pare, and suppress the fat and fibers, then season; run a skewer through the length, coat over with melted butter, roll in bread-crumbs, and broil over a slow fire; dress and cover with slices of blanched beef marrow, pour a Colbert sauce (No. 451) over, and serve very hot.