Mutton Kidneys Sauted with Fleurons

To obtain good sauted kidneys it should be well understood that they must be tossed over a brisk fire and fried, not cooked in their sauce; split eight mutton kidneys in two, obtaining sixteen, halves. Put three ounces of butter in a sauteing pan, and when hot add the kidneys laying them on their flat side; season with salt and pepper, then toss them over a bright fire until they are sized, but very rare, meaning that the meats are browned without drying. In another pan, fry two tablespoonfuls of chopped onions, and when of a good color moisten with a little gravy (No. 404), brown sauce (No. 414) and white wine; boil this sauce quickly, stirring it for a few moments and when nicely thickened, add to it some cooked fine herbs (No. 385), lemon juice and the kidneys, heat well without boiling, dress and pour the sauce over. Garnish with some fanciful fleurons cut from puff paste parings (No. 146) made as follows: Cut the paste in the shape of minion filets of chicken; cut these through from the edge half way across the width, bring the two ends toward each other to form a half circle, this will open the cuttings, place on a baking sheet and cook in a mild oven.