Kidney and Cheese Toast

Ingredients

• 2 kidneys
• 1 teaspoonful of chopped parsley
• 1 eschalot
• 2 ozs. of butter
• 1 teaspoonful of Worcester sauce
• 1 tablespoonful of fried bread crumbs
• 1 dessertspoonful of flour
• 1 tablespoonful of Parmesan cheese
• pepper to taste
• salt to taste

Method

1. 1

   Split the kidneys and chop them up fine.

2. 2

   Put some chopped parsley and a little eschalot into a stewpan with some butter; let all fry together lightly.

3. 3

   When done, add a little Worcester sauce and flour, and boil for a few minutes to cook the flour; add pepper and salt to taste.

4. 4

   Butter lightly a slice of toast, cover with the mince, and above that put fried bread crumbs and a thick sprinkling of Parmesan cheese.

5. 5

   Put into the oven for a few minutes, and serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 9. The excerpt below is the record exactly as published.

Kidney and Cheese Toast. IFor Three Persons. — 2 kidneys ; 1 teaspoonful of chopped rrsley ; 1 eschalot ; 2 ozs. of butter ; 1 teaspoonful of •'orcester sauce ; 1 tablespoonful of fried bread crumbs ; I'.essertspoonful of flour ; 1 tablespoonful of Parmesan cheese ; ipper and salt to taste. Split the kidneys and chop them up fine._ Put );ime chopped parsley and a httle eschalot into a 20 SAVOURIES AND SWEETS. stewpan with some butter ; let all fry together lightly. When done add a little Worcester sauce and flour, and boil for a few minutes to cook the flour ; add pepper and salt to taste. Butter lightly a slice of toast, cover with the mince, and above that put fried bread crumbs and a thick sprinkling of Parmesan cheese. Put into the oven for a few minutes, and serve very hot. ( Oysters fried in Batter. - For Three Persons. — 3 tablespoonfuls of flour ; a tea- spoonful of oil ; 2 eggs ; salt and cayenne to taste ; 1 dozen oysters. Take three tablespoonfuls of flour, a little salt, and half a teaspoonful of oil ; mix very lightly with tepid water. Whisk the whites of two eggs into a stiff froth and mix with the paste. Dip each oyster in the batter and fry a light brown. A little cayenne is a great improvement to the batter. Cheese Biscuits with Anchovies. For Four Persons. — 8 cheese biscuits ; 3 anchovies ; 1 egg ; 1 oz. of butter ; 1 teaspoonful of chopped parsley ; cayenne to taste. ^ Make some cheese biscuits by the same receipt as given for Cheese Straws (page 33), and when baked X>ut the following mixture between two : pass some boned anchovies through a sieve, add the yolk of a hard-boded egg, a small piece of butter, some choj)ped parsley and cayenne. Mix all together, and when between the biscuits put into the oven to heat. SAVOURIES AND SWEETS. 21 Tricolour Toasts. I'Tor Four Persons. — 5 squares of bread; 3 or 4 ancbovies; 9 gherkins or olives, or 20 capers. some |lFiy some squares of bread, and spread ■ cbovies wbicb bave been passed tbrougb a sieve on lob ; boil tvro eggs bard. Pass tbe whites and kilks tbrougb a mre sieve separately. Cbop some [iderkins or olives or capers, whichever is most liked, .d arrange tbe toast with tbe whites, then tbe yolk, id lastly the gherkins or capers. In that way you get Irree colours, a band of each. These toasts are best bid. Tomato Omelet. IIFor Three Persons. — 4 tomatoes ; 1 tablespoon ful of kur ; 1 gill of milk ; 4 eggs ; salt and pepper to taste

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