French Kidney

Ingredients

• Soak the kidney
• add i tablespoonful of flour
• add J^ cup of boiling water
• Add I bay leaf
• salt
• and pepper
• and a squeeze of lemon juice

Method

1. 1

   Soak kidney, remove cords and fat.

2. 2

   Slice thin, dip in flour, and fry in butter until brown.

3. 3

   Make a sauce with browned flour, return meat, add boiling water, bay leaf, salt, pepper, and lemon juice.

4. 4

   Stew for half an hour, remove bay leaf, and serve.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 31. The excerpt below is the record exactly as published.

Add i tablespoonful of flour and cook, stirring until it begins to froth. Draw the pan back and gradually add i pint of milk and cook i minute, stirring all the time. Put the liver in the pan with the gravy and stew very slowly 5 minutes longer. 20. — Omelet Rudolph. Into a saucepan put i oz. of butter and i raw onion chopped very fine. Take i table- spoonful of fine cut salt pork which has been slightly cooked, i tablespoonful of fine cut cold roast beef, the same of ham, 2 fine chopped mushrooms and a pinch of fine chopped parsley. Stir in a tablespoonful of thick tomato sauce and a tablespoonful of grated bread crumbs. Make a plain omelet 116 September^ and when cooked spread with the above mix- ture and turn over carefully. 21. — French Kidney. Soak the kidney and take out the centre cords and fat. Slice thin, dip each piece in flour and fry in butter until brown. Take the meat out, and make a sauce by adding i tablespoonful of flour browned thoroughly. Return the meet to the pan; add J^ cup of boiling water stirring until all is well mixed. Add I bay leaf, salt and pepper, and a squeeze of lemon juice

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