Eggs au Miroir a la Meyerbeer

Peel off the skin from two mutton kidneys; split them lengthwise on the roundest side without separating the parts, run two small wooden skewers through each kidney, season and roll in oil, then broil for eight or ten minutes, turning them over in the meanwhile. Cook two eggs in a china dish (Fig. 567), having them glossy on top; cut them round-shaped with a two and a half inch pastry cutter and take them up with a palette and dress on a hot dish with some tomato sauce (No. 549) underneath. After removing the kidneys from the fire glaze them with a brush, pull out the skewers and divide each one in two. Dress them on both sides of the eggs, the cut side uppermost, and fill the hollow with a consistent Perigueux sauce (No. 517); serve.