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TIPPLE AND SNACK
taining the oysters. Stir in all the cream.
Let the mixture come to a good piping
heat, and serve on toast.
This is a delicacy fit for a king.
KIDNEY STEW
Soak lamb kidneys in warm salt water for
one hour. Then slice them into small pieces.
Saute them in butter to which has been added
bay leaf, a sprig of thyme, and some finely
chopped parsley. While they are stewing in
the butter slowly dredge them with flour.
Now add sufficient brown stock to make
plenty of sauce. To this add a flavoring of
sherry. Let the sauce become piping hot,
but do not let the kidneys boil once you have
added the stock. Kidneys become tough very
quickly, and it
will
take hours of simmering
to make them tender again.
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