Calf’s Kidneys a la Breton

Ingredients

• four large onions
• a bay-leaf
• a lump of butter
• a pinch of sugar
• £ pint of gravy
• two Calf’s Kidneys
• a lump of butter
• chopped parsley

Method

1. 1

   Chop onions and fry with a bay-leaf and butter until browned.

2. 2

   Dredge with salt, pepper, and flour, add sugar and gravy, and boil gently.

3. 3

   Cut kidneys into slices, season, and fry in butter.

4. 4

   Add glaze and lemon-juice, toss to coat, and arrange on a hot dish with onions in the center.

5. 5

   Garnish with croutons.

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.

Calf’s Kidneys a la Breton. — Finely chop four large onions, put them in a saucepan with a bay-leaf and a lump of butter, and fry till nicely browned. Dredge a little salt, pepper, and flour over the onions, add 1 pinch of sugar, pour in £ pint of gravy, and boil them gently till cooked. Cut two Calf’s Kidneys in slices, and season with salt and pepper ; put them in a frying-pan with a lump of butter, and fry over a quick fire. When the kidneys are cooked, take the pan off the fire, pour a small quantity of glaze and a little lemon-juice over them, and sprinkle in a little chopped parsley

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