ead, as directed in receipt No. 38; add one gill of Madeira wine to
the kidneys, pour them on a hot dish, sprinkle them with a teaspoonful
of chopped parsley, arrange the _croutons_ around the border of the
dish, and serve hot at once. The success of this dish depends on serving
it while the kidneys are tender; too much cooking hardens them; and they
must not be allowed to stand after they are done, or they deteriorate.

41. =Haricot or Stew of Mutton.=--Trim a neck of mutton, weighing about
two pounds, of all superfluous fat, cut it into cutlets, put them in a
deep sauce-pan with one ounce of butter, and fry them brown; pour off
all fat, add two ounces of flour, stir till brown, moisten with one
quart and a half of stock, or water, and stir occasionally until the
haricot boils; meantime cut one quart of carrots and turnips, half and
half, in small balls, and add them, with one dozen button onions, a
bouquet of sweet herbs, half a saltspoonful of pepper, and a teaspoonful
of salt; simmer for one hour; take up the cutlets with a fork, skim out
the vegetables, and remove the bouquet; lay the cutlets in a wreath on a
hot dish, place the vegetables in the centre, and strain the gravy over
all. Green peas, new turnips, or new potatoes, may replace the first
named vegetables. The dish should always be sent to the table hot.

42. =Epigramme of Lamb, with Piquante Sauce.=--Boil a breast of young
mutton, weighing from two to three pounds until tender, either in the
stock-pot, or in hot water seasoned with salt, two cloves stuck in a
small onion, and a bouquet of sweet herbs made as directed in the first
chapter; when it is tender enough to permit the bones to be drawn out
easily, take it up, lay it on a pan, put another, containing weights, on
it, and press it until it is cold; then cut it in eight triangular
pieces, about the size of a small cutlet; season them with salt and
pepper; roll them first in sifted cracker dust, then in an egg beaten
with a tablespoonful of cold water, and again in cracker dust; fry them
light brown in enough smoking hot fat to cover them.

43. =Piquante Sauce.=--While the lamb is frying, chop one tablespoonful of
capers, two of shallot, or small, finely flavored onion, and the same
quantity of green gherkins; place them over the fire in a sauce-pan with
one gill of vinegar, two bay leaves, quarter of a saltspoonful of
pepper, and the same of powdered thyme, and boil quickly until the
vinegar is redu