Page:Meier - The Art of German Cooking and Baking.djvu/68




 * 2 veal kidneys

½ lb. raw ham

⅛ lb. butter

½ onion

1 cup veal roast gravy

1 tbsp. of flour

3 tbsps. of champignons or mushrooms

1½ tbsps. of lemon juice

½ tsp. of sugar

4 tbsps. of red wine or Madeira

Preparation: The veal kidneys are fried, some fat cut off, then they are cut in thick slices, sprinkled with salt and pepper, fried one minute in the % lb. of butter until light brown and put on a hot platter. The ham is sliced and fried in the same butter rapidly about 2 minutes on both sides and placed on the platter with the kidney slices. In the same butter, fry the sliced onions, flour and the sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon juice and sugar, boil and taste. Put in the meat slices and heat again but do not cook; serve at once. Toasted wheat bread served with this dish or placed around the edge of the platter is very nice.


 * ¼ lb. of veal kidneys or remnants of same

1 tbsp. of roll crumbs

1 tbsp. of capers

1 tbsp. of chopped parsley

1 yolk of egg

1 tbsp. of butter

3 rolls or wheat bread

Parmesan cheese and a little butter

1 tsp. of chopped onions

Preparation: The calf kidney must be cooked tender and chopped fine, then mixed well with the roll crumbs, capers, parsley, onions, yolk of egg, butter, salt and pepper. Cut the rolls or the wheat bread in slices, cover each thickly with the mixture and sprinkle with Parmesan cheese. Put on a few drops of melted butter and bake in a medium hot oven for 5 minutes. Serve this dish with asparagus, cauliflower or spinage.

If you do not like tihe taste of cheese, leave it out.


 * 2 calves' tripes

⅛ lb. of butter

3 or 4 tbsps. of flour

Bouillon

2 yolks of eggs

Salt

8 pepper-corns

1 onion

1 bay-leaf

2 cloves

Water

Preparation: The calf's tripe must be fresh. It is cleaned