Beef Kidney a la Piemonataise
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 68. The excerpt below is the record exactly as published.
BEEF KIDNEY A LA PIEMONTAISE. Cut a beef kidney in two, trim it in the usual way, and slice it iu thin scollops, season with salt and pepper, dip the scollops in batter, and fry with butter till of a brown colour; then serve with a garnish of fried pai-sley and tomato sauce in a boat apart
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