Rothschild Garnishing and Cocks'-Kidneys Villeroi

This garnishing is composed of eighteen kidneys a la Villeroi, nine game quenelles made in a dessertspoon (No. 155), nine escalops of sweetbreads, nine escalops of smoked ham cut from the lean part and pared into half-hearts, nine escalops of foies-gras the same shape and size as the ham, and eighteen small whole truffles. Dress these ingredients in clusters, and serve with a brown Madeira sauce (No. 492), to which has been added a little game glaze (No. 398), one-half to be poured over the garnishing, and the rest to be served separately. Serve the cocks'-kidneys apart.

Cocks'-Kidneys Villeroi.—Simply poach the kidneys by putting them into a colander, and plunging into boiling water until they are poached and firm, then drain and cover with a Villeroi sauce (No. 560), let get cold, dip them in beaten eggs and bread-crumbs, and then fry to a fine color, and serve on a folded napkin with a bunch of fried parsley on top, and quartered lemons around.