teaspoonful of minced shalot, salt and pepper to taste, 1/4 pint of
gravy, No. 438, 3 tablespoonfuls of sherry.
_Mode_.--Take off a little of the kidney fat, mince it very fine, and
put it in a frying-pan; slice the kidney, sprinkle over it parsley and
shalots in the above proportion, add a seasoning of pepper and salt, and
fry it of a nice brown. When it is done enough, dredge over a little
flour, and pour in the gravy and sherry. Let it just simmer, but not
boil any more, or the kidney would harden; serve very hot, and garnish
with croûtons. Where the flavour of the shalot is disliked, it may be
omitted, and a small quantity of savoury herbs substituted for it.
_Time_.--From 5 to 10 minutes, according to the thickness of the slices.
_Average cost_, 9d. each. _Sufficient_ for 3 persons.
_Seasonable_ at any time.
III.
_A more Simple Method_.