Mutton kidneys dressed in this manner are usually served for breakfast
or luncheon, but they may be served as an entrée for dinner. Procure
nine fresh kidneys, cut them open and run silver or wooden skewers
through to keep them open, season well, egg over with a paste-brush, and
dip them into a dish of bread-crumbs, broil over a moderate fire, about
ten minutes will be sufficient; when done dress them on your dish in
pyramid, place a piece of maître d’hôtel butter (No. 79) in each, half
the size of a walnut, place them in the oven two minutes, glaze lightly
and serve very hot.