Rognons à la Hussarde (Kidneys à la Hussarde)

Ingredients

• 6 sheep's kidneys
• 2 medium onions
• butter
• 125 grammes pomme Duchesse mixture
• beaten egg
• fine breadcrumbs
• melted butter
• 1 décilitre white wine
• 1 décilitre Sauce Demi-glace
• 1 décilitre Sauce Tomate
• 1 teaspoonful horseradish

Instructions

1. Sauté the onions in butter and brown them.
2. Bind them with the pomme Duchesse mixture loosened with beaten egg.
3. Form a border of this composition on a buttered dish, sprinkle it with fine breadcrumbs and with melted butter, and gratinate.
4. Remove the skin from the kidneys, divide them in two, season them and sauté them in butter.
5. Dish the kidneys within the border.
6. Deglaze the sauteuse with the white wine and reduce thoroughly.
7. Add the Sauce Demi-glace, an equal quantity of Sauce Tomate, and the horseradish.
8. Cover the kidneys with this sauce.