Eggs au Miroir a la Jockey Club

Suppress the thin skin from one half of a white veal kidney; divide it, take out the fibrous fat, and then cut the meat into small dice. Heat some butter in a pan, put with it the kidneys, season and toss on a bright fire to have them cook rapidly, then remove with a skimmer, and set into a small vessel. Into the pan the kidneys were stewed in put two or three spoonfuls of half-glaze sauce (No. 413), and as much tomato puree (No. 730), reduce all to a third, mixing in a spoonful of Madeira wine; boil up once or twice, then take it from the fire and return the kidneys, also half as much cooked truffles cut exactly the same size as these; the sauce should be consistent. Cook six eggs au mirior on a large buttered dish, that is, baste the egg yolk with boiling butter several times while cooking in the oven; this will make them very glossy; cut them into rounds with a pastry cutter (three inches in diameter), take up with a palette, and dress in a circle on the bottom of a dish; heat the kidneys without boiling, and dress them inside the circle.