Ragout of Kidneys

Soak lambs’ kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt
and pepper, dredge with flour, and sauté in butter. Fry one sliced onion and one−half shallot,
finely chopped, in three tablespoons butter until yellow; add three tablespoons flour and one
and
one−fourth cups Brown Stock. Cook five minutes, strain, and add one−half cup mushroom
caps
peeled and cut in quarters; season with salt and pepper, add kidneys, and serve as soon as
heated. White wine may be added if desired.