Veal Kidneys with White Wine

For six persons take three small fresh veal kidneys, pare off the fat and fibers and cut them up into small slices; fry these with some butter in a sautoir or frying pan and toss them over a very brisk fire; season and as soon as the meats are seized, remove them with a skimmer on a dish, leaving the liquid in the pan; stir into this one gill of stock (No. 194a), as much white wine and four ounces of mushroom heads cut in four, cook while covered for five minutes, thicken the sauce with a little butter kneaded in flour, or else use some thick brown sauce (No. 414); let the sauce cook and reduce with it the kidney liquor that is in the pan, and when reduced and consistent, put back the kidneys with some chopped parsley, heat without boiling and serve. These kidneys may be garnished with triangular croutons of bread-crumbs fried in butter.