Croustade of Kidney
From 365 breakfast dishes, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 breakfast dishes (1901), page 22. The excerpt below is the record exactly as published.
Croustade of Kidney. Line 6 tartlet moulds 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 this preparation. Split and remove the white fatty part of 8 medium sized mutton or lamb kidneys ; cut the kidneys into slices, put with i oz. butter in small saucepan over the fire, add i even teaspoonful salt, ^ even teaspoonful pepper, cook 6 minutes. In the meantime cook i tablespoonful fine chopped onion and carrot in ^ a tablespoonful butter 5 minutes; add ]/2 tablespoonful flour, cook 2 minutes; next add J4 cupful boiling water, 3 tablespoonful s sherry wine, i gill mushroom liquor, i tea- spoonful beef extract, a small bouquet, J^ even teaspoonful salt, and a little pepper ; cook 10 minutes; add the juice of J^ a lemon
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