Mutton Kidneys a la Soubise

There is a certain way of splitting the kidneys and running them on skewers so that when cooked they form a very distinct hollow in the center; for this it requires that they be split deeply on the hollow side, opened, and two skewers thrust through the entire thickness, each side of the fat so that the meats come together again while cooking, the center forming a pocket; season and roll them in melted butter, broil over a good fire, then withdraw the skewers, and glaze the kidneys with a brush. Dress them on a dish and fill in the hollow with a slightly consistent soubise puree (No. 723), laid on through a small pocket or paper cornet. Serve them at once; the soubise may be replaced by a bearnaise sauce (No. 433).