Cronstade of Kidney

Ingredients

• 6 tartlet molds
• with puff paste
• cover with wax paper
• fill with dry peas
• 8 medium-sized mutton or lamb kidneys
• 1 ounce butter
• 1 even teaspoonful salt
• Vs even teaspoonful pepper
• 1 tablespoonful fine-chopped onion
• 1 tablespoonful fine-chopped onion and carrot
• V^ tablespoonf ul fiour
• Y, cupful boiling water
• 3 tablespoonf uls sherry wine
• 1 gill mushroom liquor
• 1 teaspoonful beef extract
• a small bouquet
• Ys even teaspoonf al salt
• a little pepper
• the juice of Yt lenion

Method

1. 1

   Line tartlet molds with puff paste, cover with wax paper, fill with dry peas, bake until done.

2. 2

   Remove paper and peas, fill with kidney preparation.

3. 3

   Split and remove white part of kidneys, slice, cook with butter, salt, and pepper for 6 minutes.

4. 4

   Cook onion and carrot in butter for 5 minutes, add flour, cook 2 minutes.

5. 5

   Add boiling water, sherry, mushroom liquor, beef extract, bouquet, salt, and pepper, cook 10 minutes.

6. 6

   Add lemon juice, strain, and add to kidneys, toss over the fire, and use as directed.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 217. The excerpt below is the record exactly as published.

1 tablespoonful fine-chopped onion and 2 tablespoonfuls fine-chopped mushrooms, cook 5 minutes; then add the kidneys, cook a few minutes; add Ys S^U of sherry wine and 1 tablespoonful lemon juice, cook 5 minutes. Mix the yolks of 2 eggs with Ys ^^^P o' cream, add it to the kidneys, toss for a few minutes over the fire. 824 MEATS. Serve them on a warm dish with a border of fleurons. For Fleorons, see my book Desserts and Salads, recipe 721. Mutton Kidneys on Skewers.— Split 6 mutton kidneys, not separating the parts, remove the skin, season with 1 teaspoonfal salt, Y4 teaspoonful pepper, dip in melted butter or fine olive oil Take 3 skewers ; run a skewer through the thickest part of 2 kid- neys, treat the remaining 4 the same way. Lay them on a hot broiler, with the open side toward the fire, boil 10 minutes, turning several times. When done, arrange the kidneys on a hot dish, alter- nately with 6 slices of broiled bacon, spread 2 ounces of maitre d'hdtel butter over, and serve. Mutton Kidney & la Mayence. — Split 6 mutton kidneys in halves, remove the white center, cut the kidneys into slices, season with 1 even tablespoonful seasoning salt. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion, y^ clove of bruised garlic, stir and cook 5 minutes ; then add the kidneys, cook 5 minutes; add 1 gill of red wine, continue to cook 3 minutes more. Melt Yt ounce butter in a small saucepan, add y^ teaspoonful flour, stir and cook 2 minutes ; add y^ cupful boiling water, y, tea- spoonful beef extract, stir and cook 2 minutes ; season with a pinch of salt and pepper, add the sauce to the kidneys, toss for a few min- utes over the fire, and serve. Kidney 8aut6 with Madeira Sauce.— Remove the white part of 6 mutton kidneys, cut the kidneys into slices, put, with Yt tablespoonful butter, in a small saucepan over the fire ; add 1 even teaspoonful salt, Y, even teaspoonful pepper, and cook 6 minutes. In the meantime cook 1 tablespoonful fine-chopped onion and carrot in Y, tablespoonful butter 6 minutes; add Y, tablespoonful flour, and cook 2 minutes; next add y^ cupful boiling water, 3 table- spoonfuls sherry wine, a little mushroom liquor, Y^ teaspoonful beef extract, a small bouquet, Ys even teaspoonful salt, and a little pepper, cook 10 minutes ; add the juice of Yt lemon, strain, and add it to the kidneys. Mix all together, and serve with croustade. MUTTON. 825 Cronstade of Kidney.— Line 6 tartlet molds with puff paste, cover with wax paper, fill with dry peas, and bake in a hot oven till done ; remove paper and peas, and fill them with the below-men- tioned kidney preparation and serve hot. Prepare the kidney for the cronstade as follows : Split and remove the white fatty part of 8 me- dium-sized mutton or lamb kidneys, cut the kidneys into slices, put with 1 ounce butter in small saucepan over the fire, add 1 even tea- spoonful salt, Vs even teaspoonf ul pepper, cook 6 minutes. In the meantime cook 1 tablespoonf ul fine-chopped onion and carrot in Y^ tablespoonf al butter 5 minutes ; add V^ tablespoonf ul fiour, cook 2 minutes ; next add Y, cupful boiling water, 3 tablespoonf uls sherry wine, 1 gill mushroom liquor, 1 teaspoonful beef extract, a small bouquet, Ys even teaspoonf al salt, and a little pepper, cook 10 min- utes ; add the juice of Yt lenion

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