Calf’s Kidneys with Mushrooms and Madeira Sauce

Ingredients

• three veal kidneys
• 1/2 lb. of mushrooms
• one and a half gills of consomme
• three tablespoonfuls of Madeira
• one tablespoonful of butter
• one coffee-spoonful of salt
• two pinches of pepper

Method

1. 1

   Remove the skin from the kidneys and cut each into four slices.

2. 2

   Prepare mushrooms in lukewarm water with salt and vinegar.

3. 3

   Fry kidneys in butter, then remove.

4. 4

   Lower flame, add flour to gravy, pour in consomme and Madeira, mix well, and cook for five minutes.

5. 5

   Add mushrooms, return kidneys, and cook uncovered for two minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 439. The excerpt below is the record exactly as published.

ne table-spoonful of butter ; cook four minutes, stirring all the time. Strain two quarts of the broth, pour slowly over, add three table-spoonfuls of the calf’s head cut in small squares. Any piece left over will serve the pur- pose. Add also three hard - boiled eggs, chopped fine, two gills of sherry or Madeira, and a quarter of a lemon. cut thin. Let cook slowly thirty min- utes, and serve hot. Calf’s Kidneys with Mushrooms and Madeira Sauce. — Thirteen minutes of cooking from start to finish is suf- ficient for this dish. The ingredients are three veal kidneys, Vz lb. of mush- rooms, one and a half gills of con- somme, three table-spoonfuls of Ma- deira, one table - spoonful of butter, one coffee-spoonful of salt, two pinches of pepper

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