Kidney Croquettes

Ingredients

• 1 calf’s kidney
• Salt
• pepper
• 1£ oz. rice flour
• ½ pint good stock
• 1 yolk, raw
• 1 whole egg
• 2 oz. butter
• 1 glass sherry
• 1 tablespoonful minced ham
• Very small piece minced onion
• A dust of sweet herbs
• ½ lb. bread crumbs
• Some fat for frying
• 1 teaspoonful parsley
• J oz. of glaze

Method

1. 1

   Cut the kidney into slices, heat the butter until it begins to turn brown, then throw in the kidney, onion, herbs, and fry about two minutes, shaking the saucepan occasionally; strain the butter into another pan and pour over the kidney the stock and sherry, simmer slowly ten minutes; remove from the pan and mince finely, add ham and a dust of minced parsley.

2. 2

   Meanwhile add the flour to half the gravy, and stir until smooth and a thick paste, boil three minutes; now add kidneys and yolk of egg and seasoning, and spread on a plate until cold; then form into cork shapes, brush over with the whole egg (beaten), roll in finely-made bread crumbs, and fry in a bath of hot fat; garnish with cut lemons and parsley; add to the remainder of the gravy £ oz. of glaze, season, and serve in a tureen.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 13. The excerpt below is the record exactly as published.

KIDNEY CROQUETTES. 1 calf’s kidney Salt, pepper 1£ oz. rice flour £ pint good stock 1 yolk, raw 1 whole egg 2 oz. butter 1 glass sherry 1 tablespoonful minced ham Very small piece minced onion A dust of sweet herbs Pepper, salt £ lb. bread crumbs Some fat for frying 1 teaspoonful parsley J oz. of glaze Cut the kidney into slices, heat the butter until it begins to turn brown, then throw in the kidney, onion, herbs, and fry about two minutes, shaking the saucepan occasionally: strain the butter into another pan and pour over the kidney the stock and sherry, simmer slowly ten minutes ; remove from the pan and mince finely, add ham and a dust of minced parsley. Meanwhile add the flour to half the gravy, and stir until smooth and a thick paste, boil three minutes; now add kidneys and yolk of egg and seasoning, and spread on a plate until cold ; then form into cork shapes, brush over with the whole egg (beaten), roll in finely-made bread crumbs, and fry in a 36 bath of hot fat ; garnish with cut lemons and parsley ; add to the remainder of the gravy £ oz. of glaze, season, and serve in a tureen. No. 56. SWEETBREADS (Larded). 2 or 3 heart sweetbreads Bunch of sweet herbs £ pint stock \ lb. bacon Salt and pepper 1 carrot 1 onion A few sprigs of parsley £ oz. flour 1 oz. butter Steep the sweetbreads in cold water 2 hours, changing the water several times; drop them in boiling water 3 minutes, lift out into cold water for 15 minutes ; drain, and remove the skin and fat, press them for half an hour between two plates, divide the bacon into neat lardoons and lard them ; put all the vegetables (sliced) at the bottom of a pan, lay on top the sweetbreads, pour round the stock, and simmer slowly half an hour. Melt the butter in another pan, add the flour and stock from sweetbreads, boil 3 minutes, dish the sweetbreads, and strain over the sauce. No. 57. SWEETBREADS IN BROWN GRAVY. Prepare as above. When cooked lift the sweetbreads into a dripping tin, and brown them quickly under a gas grill or in front of a sharp fire ; put one ounce of brown glaze into the gravy (instead of the flour), and strain round the sweetbreads. 37 No. 58. SWEETBREADS with Calf’s Brains. 2 sweetbreads £ lb. bread crumbs

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