with curry. Put it aside to get firm. If you are in a hurry you can bind
with the yolk of an egg in the flour and make a thick batter in that way.
Form into cutlets and fry as you would a real cutlet. The same thing can
be done with macaroni or spaghetti that is already cooked, with cold fish
or anything that is insipid to the taste.

[_Une amie au convent_.]



KIDNEYS WITH MADEIRA

Use either sheep or pigs' kidneys. Cut them longways, so as to be able to
take out the threads from the inside of them. Put some butter on to fry
over a brisk fire and when it is browned, but not burnt, put in the
kidneys for three or four minutes. Take them out and keep them hot for a
minute while you add to the butter they were cooked in a soupspoonful of
Madeira wine, a good dust of chopped parsley, a little cayenne pepper and
salt. Mix it well, and if too thick add a little gravy. Pour the sauce
over the kidneys and finish with a powdering of chopped parsley. Fried
potatoes are eaten with this dish.

[_Mme. Vanderbelle Genotte._]



PIGS' TROTTERS IN BLANQUETTE

Any part of pork or veal is good done in this way. Take your pieces of
meat and fry them in butter till they are a good golden brown color. Put