Broiled Calf’s Kidney a la Maitre d’Hotel

Ingredients

• a Calf’s Kidney
• 2oz. of butter
• salt
• pepper
• a little lemon-juice
• chopped parsley

Method

1. 1

   Cut a Calf’s Kidney in halves lengthwise, beat lightly, dust with salt and pepper, and dip in warmed butter.

2. 2

   Broil over a clear fire for 4-5 minutes on each side.

3. 3

   Prepare maitre-d’hôtel butter by mixing butter with parsley, pepper, salt, and lemon-juice.

4. 4

   Serve the kidney pieces over the butter.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 86. The excerpt below is the record exactly as published.

Broiled Calf’s Kidney a la Maitre d’Hotel. — Cut a Calf’s Kidney in halves lengthwise ; beat it lightly, dust a little salt and pepper over, and dip each piece in butter that has been slightly warmed. Thickly coat the pieces of kidney with the butter, and broil them over a clear fire, allowing from four to five minutes for each side. Put 2oz. of butter in a basin, season it with chopped parsley, pepper, and salt ; squeeze in a little lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.