(_Tomoana Brand._)
Dry a half-tin of champignons in a cloth, or, if convenient, prepare a
similar quantity of fresh button mushrooms; add to these a few pieces
of dried mushrooms, previously soaked for ten minutes in tepid water,
put them into a stewpan with a slice of butter, and stir constantly for
six minutes, then add two or three kidneys cut in small neat pieces, in
the shape of dice is best, and continue stirring until the kidneys are
hot through, taking care to do them slowly; at the last moment season
with pepper and salt, and serve very hot. Garnish the dish with fried
sippets of bread.