Lamb Kidneys, Flemish Style

Fry colorless in butter one tablespoonful of chopped onions, one small chopped shallot, one whole clove of garlic, half a pound of fresh cut up mushrooms, salt, pepper, and cayenne; moisten with a gill of Madeira wine adding a little melted meat glaze (No. 402), some cream and a small piece of kneaded butter (No. 579); when ready remove the garlic. Skin eight lambs' kidneys, split each one lengthwise in two and fry them in butter; season as soon as they evaporate their moisture and are cooked; dress and pour the above sauce over.