Cassolettes of Kidney

Ingredients

• 3 sheep’s kidneys
• 5 or 6 mushrooms
• 1 shallot
• 1 oz. butter
• 1 gill brown sauce
• 1 glass sherry
• Seasoning
• 5 or 6 potato cases

Method

1. 1

   Halve kidneys, remove skin and fat, cut into small pieces.

2. 2

   Melt butter, add shallot, cook briefly, then add mushrooms and kidney, cooking longer.

3. 3

   Pour in brown sauce and sherry, simmer for 30 minutes.

4. 4

   Add lemon juice and seasoning.

5. 5

   Fill potato cases with mixture, serve on a hot dish garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 430. The excerpt below is the record exactly as published.

Cassolettes of Kidney (Cassolettes de Rognons) 3 sheep’s kidneys. 5 or 6 mushrooms. 1 shallot. 1 oz. butter. 1 gill brown sauce. \ glass sherry. Seasoning. 5 or 6 potato cases. To Prepare the Mixture. — Halve the kidneys, remove the skin and hard fat from the centre, and cut them in small pieces. Melt the butter in a small stewpan, add the shallot finely chopped, and cook it a few minutes. Trim the mushrooms and cut them in pieces, add them to the butter and shallot along with the kidney, and cook a few minutes longer. Then pour in the brown sauce and sherry and simmer slowly for J hour. Add a squeeze of lemon juice and more seasoning if necessary. To Finish. — Prepare about half a dozen small potato cases (see Recipe 544), fill them with the kidney mixture, and put the lids on the top. Serve on a hot entree dish with a dish paper under them and garnish with parsley. Note. — Batter or pastry cases may be used instead of those made of potato. Sufficient for 5 or 6 persons. 1110. Ox Palates a 1’ Espagnole (Palais de Bceuf a l’Espagnole) 2 or 3 ox palates. I Green peas or asparagus \ pt. Espagnole sauce. | points. A border of potatoes. I Prepare the palates as directed in Recipe 873, and stew them in stock until tender. Press them between two plates until cold, and then stamp them in rounds the size of a five-shilling piece. Make these hot in the Espagnole sauce (Recipe 670), and then arrange them round a border of mashed potato. Pour the sauce over and round, and fill the centre with nicely cooked green peas or as- paragus points. Note. — The palates may be served in the same way with any other suitable'sauce, tomato, piquante, Italian, &c., an appropriate vegetable being used as a garnish. Sufficient for 5 or 6 persons. lilt 3 ox palates. Stock, 1 glass sherry

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