It ofjnons de Moaton d la Chinoise

Ingredients

• Six small sheeps’ kidneys
• six yolks of eggs
• 2 oz. butter
• 1/2 pint cooked asparagus points
• 2 tablespoonfuls bechamel (No. 202) or veloutee (No. 206) sauce
• chopped parsley
• 1 gill tomato sauce (No. 271)
• 1/2 gill of oil
• pepper
• salt

Method

1. 1

   Skin and wipe the kidneys, split each without dividing, and fasten on skewers.

2. 2

   Season with pepper and salt.

3. 3

   Melt one ounce of butter and butter the kidneys.

4. 4

   Broil over a clear fire for six to eight minutes.

5. 5

   In the meantime, heat the remaining butter in a saute-pan, add asparagus points, toss until hot, moisten with white sauce, and season.

6. 6

   Fry the yolks separately in hot oil.

7. 7

   Place a tablespoonful of asparagus in each kidney, top with fried yolks, dish up, pour hot tomato sauce around, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 224. The excerpt below is the record exactly as published.

1 oz. butter, paprika, pepper, salt, grated nut- meg, 18 preserved mushrooms, Madere sauce (No. 237 a). Wash the brains several times in salted water, remove the skin and wash a second time in fresh water. Peel and slice the onion, put this, the parsley, and fresh mushroom trimmings in a stewpan half filled with water, plunge in the brains and let them boil for about five minutes, then drain them carefully and rub the whole through a wire sieve into a basin. Put the panade or sauce into a mortar and work in the yolks of eggs, add this to the brain puree, stir well, and season to taste with a pinch of pepper, a pinch of paprika, salt, and a pinch of nutmeg. Butter eight to ten small dariole moulds, fill these with the prepared puree. Poach these in the usual manner for about ten minutes in a saute-pan containing boiling water. When done turn out the moulds on to a hot dish, arrange the darioles in a circle, pile the preserved mushrooms, previously heated in brown sauce (Madere sauce), in the centre of the dish, pour some hot sauce over and round the darioles, and serve. 728. It ofjnons de Moaton d la Chinoise. — Six small sheeps’ kidneys, six yolks of eggs, 2 oz. blotter, ^ pint cooked 280 THE NEW CENTURY COOKERY BOOK asparagus points, 2 tablespoonfuls bechamel (No. 202) or veloutee (No. 206) sauce, chopped parsley , 1 gill tomato sauce (No. 271), \ gill of oil, pepper and salt

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