Method of Preparation

Split kidneys, skin, and cut into quarters—dice shallots—peel and slice mushrooms—dice green pepper—cook rice—chop parsley—mix flour with salt, ground peppercorns, and water.

Method of Cookery

1. Shallow fry shallots and green pepper in clarified butter for 5 minutes; add mushrooms.
2. Add kidneys, simmer 5 minutes stirring once or twice.
3. Heat whisky—pour into spoon—light and add to kidneys. When flames are out add chicken stock.
4. Cover, simmer 10 minutes.
5. Stir in arrowroot with salt, pepper, water. Cook until thickened, stirring constantly.
6. Serve over hot rice mixed with parsley.