Mutton Kidneys a la Burtel

Suppress both the skin and fatty parts from eight kidneys; separate each one into two and lay them in a pan with melted butter, and a pinch of shallot; toss quickly and when well seized, season with salt, pepper, and a dash of cayenne pepper; as fast as their humidity is reduced lift them up with a skimmer and lay in a small vessel. Pour a quarter of a pint of Madeira wine into the pan, let reduce to half, then add as much melted glaze (No. 402); boil the liquid, and thicken it at once with small bits of kneaded butter (No. 579); at the first boil stir in the kidneys, and at the same time two tablespoonfuls of cooked ham cut in small dice, and a pinch of chopped up tarragon. Remove the stew from the fire, pour it into a dish and surround with fried bread croutons glazed with a brush.