Kidney Fritters
From The profession of cookery, from a French point of view, 1894
Use both the fat and lean parts of the kidney for better flavor.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 64. The excerpt below is the record exactly as published.
a veal kidney is to be bad, it is very nice served as ^^ kidney fritters.^' It sbould be pre- viously cooked, tben minced finely. A batter made witb eggs, milk and flour, according to tbe amount of tbe kidney, chopped chives, parsley and mushrooms (if available), seasoning and a little spice. Beat well together, then melt a small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.