Calf’s Kidney Soup

Ingredients

• a small onion
• a little butter
• a Calf’s Kidney
• 3 pints of richly-flavoured stock
• six button mushrooms
• a little lemon-juice
• one or two gherkins
• the yolks of two eggs
• a little cream
• a little cayenne

Method

1. 1

   Fry sliced onion in butter until colored.

2. 2

   Chop a Calf’s Kidney, season, and cook with onions for a few minutes.

3. 3

   Drain and keep kidney hot.

4. 4

   Prepare stock with mushrooms and gherkins.

5. 5

   Heat stock, add egg yolks and cream, pour over kidney, and serve hot.

6. 6

   Optionally add cayenne.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 87. The excerpt below is the record exactly as published.

Calf’s-Kidney Soup. — Cut a small onion in slices, and fry in a little butter until slightly coloured. Chop a Calf’s Kidney in small pieces, season with salt and pepper, put it in the pan with the onions, and cook for a few minutes. Drain the kidney from the fat, and put it in a soup-tureen to keep hot. In the meantime have ready 3 pints of richly-flavoured stock, six button mushrooms cooked in a little lemon-juice, and one or two gherkins cut very small. Put the gherkins and mushrooms in the tureen with the kidney. Make the stock quite hot, remove it from the fire, and add the yolks of two eggs and a little cream ; pour it over, and serve very hot. A little cayenne

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