Nierensuppe

• 2 quarts of good stock
• 1 or 2 calves’ kidneys
• 2 or 3 shallots</

Slice the calves’ kidneys, and cook in hot butter, with the chopped shallot and herbs, seasoning with salt and pepper. When slightly brown, sprinkle with the flour, and stir till the whole browns. Add to the hot stock and simmer for 30 minutes. Before serving, dilute the yolks of egg with a little warm milk, and stir into the soup. Serve with dice of bread, fried in butter.