(Recipe #82, page 95)
Chop the fried kidney and its fat along with a bit of ham (if available), some roasted veal, and parsley; mix with an egg plus 1–2 egg yolks, a few tablespoons of thick sweet cream, the necessary salt, some lemon peel and mace or nutmeg and a little crumbled zwieback. Then moisten slices of white bread in milk and 1–2 eggs, spread them thickly with this mixture, smooth the surface, score the slices crosswise, and sprinkle them with fine bread or zwieback crumbs.
When this has been done, heat butter, brown the underside of the slices in it, then lay them in the butter for a few minutes on the other side. For dessert sprinkle the kidney toasts with sugar; to accompany vegetables, serve them without sugar.
Translated by David Green.