Cut ten fresh kidneys in halves the long way, take off the skins and cut
out the roots, or they would shrink in cooking; put two ounces of butter
in a sauté-pan, with a spoonful of chopped eschalots, place the pan on
the fire and as soon as the butter melts place in the kidneys, fry about
five minutes, and when half done turn them, dress them in a crown on a
border of mashed potatoes, and put them somewhere to keep hot; pour as
much of the butter as possible from the sauté-pan, and put in a pint of
brown sauce (No. 1) and six spoonfuls of consommé; boil altogether ten
minutes, then add half an ounce of anchovy butter (No. 78) and the juice
of half a lemon, mix it well in, sauce over the kidneys and serve.