Kidney

Ingredients

• two sheep's kidneys
• half an ounce of butter
• a small piece of chopped shallot
• pepper
• salt
• a little chopped parsley
• half an ounce of glaze
• some fried croutes of bread

Method

1. 1

   Skin and split the kidneys, boil in salted water for a minute, then drain and chop finely.

2. 2

   Toss in a saucepan with butter, shallot, pepper, salt, parsley, and glaze.

3. 3

   Serve in hollowed-out fried bread.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 50. The excerpt below is the record exactly as published.

Kidney. — Take two sheep's kidneys, skin, split them in half, and put them into boiling salted water for a minute or two. Then drain and wipe them, chop them up finely, and toss them in a small saucepan with half an ounce of butter, in which a small piece of chopped shallot has been fried, pepper and salt, a little chopped parsley, and half an ounce of glaze. Have ready some fried croutes of bread

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