And may your gratitude be re-enforced after you have tried cooking
veal kidneys in this fashion: Mince three very small ones, after
removing all the fat and fibrous parts, and fry them in butter over a
hot fire. Don't let them get wizzled up, but just done to a turn, then
take from the frying-pan and add to the butter in which they were
fried some tomato sauce highly seasoned, half a can of mushrooms, some
lemon juice, and chopped parsley; pour over the kidneys and even if
you serve them in just this manner they will prove a great success;
but should you wish to make it a dish to linger in one's memory, then
garnish it with macaroni croquettes. Ever make them? Well, boil a
pound of macaroni in salted water for fifteen minutes. Then drain and
cut it into quarter-inch lengths; put back into the saucepan with a
little grated cheese, a little salt, cayenne pepper and a gill of
cream. Let it get perfectly cold, then mould into croquettes, either
cylinder-shaped or any other form, only have them very small; dip in
egg and bread-crumbs and fry a pretty brown.
These macaroni croquettes, by the way, make a suitable garnish for
any number of dishes; try them with veal cutlets some time, or with
thin, dainty slices of ham broiled for luncheon, and you'll get more
than your labor for your pains.