Beef-Kidneys, Sautes au Vin Blanc
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 30. The excerpt below is the record exactly as published.
Beef-Kidneys, Sautes au Vin Blanc. Cut two beef's kidneys in thin slices ; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg ; toss the kidneys in the butter for about five minutes on a ENTREES. 71 good fire ; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine
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