Lamb Kidneys, Glazed

Peel the skin from twelve kidneys, split each one into two parts; put a piece of butter in a pan with a tablespoonful of chopped shallot, fry without browning then add the kidneys; season with salt and pepper and as soon as they are well sized besprinkle with a few tablespoonfuls of melted glaze (No. 402); roll them in this off the fire and bestrew with chopped parsley, finishing with the juice of a lemon; dress on a very hot dish and surround with fried croutons glazed over with a brush.