Cocks'-Kidneys Villeroi

Cook some cocks'-kidneys in a mirepoix (No. 419) moistened with mushroom broth; when cold, drain, and dip them in a well reduced and thick allemande sauce (No. 407), into which has been added a little jelly and finely chopped mushrooms, and some chopped parsley; when cold dip in beaten eggs, bread-crumb, and fry to a fine color; dress on a folded napkin in a pyramid form, and decorate with a bunch of fried parsley.