EGGS A LA TRINIDAD


6 eggs

2 lamb's kidneys

1 cupful of fresh bread crumbs

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of stock

1 teaspoonful of kitchen bouquet

1/2 teaspoonful of salt

1 saltspoonful of pepper

Split the kidneys, cut out the tubes; scald them, drain, and cut them

into thin slices. Put the butter into a saucepan, add the kidneys,

toss until the kidneys are cooked, then add the flour, stock, kitchen

bouquet, salt and pepper; stir until boiling. Grease a shallow granite

or silver platter, break into it the eggs, sprinkle over the bread

crumbs and stand them in the oven until the eggs are "set," then pour

over the sauce, arrange the kidneys around the edge of the dish and

send at once to the table.