To SERVE two or four:
2 veal kidneys
Salt and pepper
6 tablespoons butter, in all
Thinly sliced white bread
1/2 cup brandy
4 teaspoons MEAT JELLY , or substitute
2 teaspoons prepared mustard
Minced parsley
BUY THE veal kidneys with a coating of fat left on them, and prepare them as described at the beginning of the previous recipe for Kidneys in Red Wine and Cream.
For this prelim inary cooking, use half the amount of butter indicated above. Then, when you remove the kidneys from their pan to slice them, pour off all the hot butter into another smaller frying pan ; use this to fry the bread, cut into small strips or triangles. This may be done immediately, as the remainder of the cooking is quickly finished.
Return the sliced kidneys to the pan in which they were cooked. Place it over high heat and, as soon as it is hot, add the brandy.
Touch it with a lighted match, and shake the pan until the flames die out. Then add the MEAT JELLY, or substitute, and the mustard.
Stir well and, when the mixture is heated through, add the remaining butter. Stir until the pan juices and butter are well blended, and serve immediately, garnished with the fried croutons and sprinkled with minced parsley.
