French Kidney Stew

Ingredients

• 2 ounces of butter
• 2 fine veal kidneys
• 3 sliced mushrooms
• 1/2 cup of stock or consommé
• a tablespoonful of sherry
• a clove
• an onion
• parsley, pepper, and salt

Method

1. 1

   Slice, season, and fry the kidneys in butter.

2. 2

   Add parsley, pepper, and salt.

3. 3

   Mix mushrooms with stock thickened with flour, lemon juice, and sherry.

4. 4

   Boil and pour over the kidneys on toast.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.

a clove, i onion, i carrot, and a turnip. Cook for 2 hours. Cool it, and slice it in 12 pieces, across. Arrange in the original shape with a forcemeat between, of 4 ounces bread, soaked in milk, some mushrooms, herbs, butter, salt, and yolks of two eggs. Lay it 104 With a Saucepan over the Sea on a dish ; cover with a layer of the stock, some crumbs over all, and bake, sprinkling some cheese over it, for ^ hour. Serve in the same dish. FRENCH KIDNEY STEW. Slice, season, and fry in 2 ounces of butter 2 fine veal kidneys which have been soaked and par- boiled. These must be cut into dice, and then added, parsley, pepper, and salt. Merely brown the kidneys, or they will be tough. Now mix 3 sliced mushrooms with ^ cup of stock or con- somme, thickened with flour and some butter, juice of a lemon, and a glass of sherry. Boil and pour over the kidneys, previously placed on slices of toast. BRAISED CALF'S LIVER (as cooked in Italy). Boil and lard a fine fresh liver. Put it in a dish with j^ pound of chopped bacon, 2 carrots, 2 onions, parsley, thyme, a bayleaf, salt, and pep- per, and a pint of consomme. Cook 2 hours, add I cup of stewed tomatoes and a tablespoonful of sherry wine. Strain and reduce the sauce, after cooking 20 minutes longer. Brown the liver with a little flour, sprinkled over, and pour the sauce around, with 6 freshly fried mushrooms, and a border of cooked spaghetti. With a Saucepan over the Sea BLANQUETTE OF VEAL. (Prance) Cut up, and soak in water for an hour, 2 pounds of the shoulder of veal. Drain it and cover with water, adding salt, pepper, and a bay- leaf. Boil slowly and skim often, for an hour. Take out the meat, put it with 2 ounces butter, parsley, and an onion

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