Kidney Patties

Ingredients

• Remove the skin and fat from your kidneys
• cut up into slices about a quarter of an inch thick
• warm in melted butter
• seasoned with salt
• pepper
• a pinch of grated nutmeg
• Line some patty pans with puff paste
• fill the patties with velouté

Method

1. 1

   Remove the skin and fat from your kidneys and cut them into slices about a quarter of an inch thick.

2. 2

   Warm in melted butter seasoned with salt, pepper, and a pinch of grated nutmeg.

3. 3

   Line some patty pans with puff paste, fill with the kidneys, and cover with a piece of paste large enough to go over the sides of the patty pans.

4. 4

   Moisten the edges with water.

5. 5

   Bake, and when done, lift up the covers, fill the patties with velouté, replace the covers, and serve immediately.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 59. The excerpt below is the record exactly as published.

Kidney patties. Lamproie au suprême, Jugged lamprey. Bœuf à la mode, Bœuf à la mode. Poulets rôtis. Roast fowls. - Haricots verts au beurre, French beans with butter. Soufflé à la vanille, Vanilla soufflé. Kidney patties. Remove the skin and fat from your kidneys, and cut up into slices about a quarter of an inch thick, warm in melted bütter seasoned with salt, pepper, and a pinch of grated nutmeg, and stir well Line some patty pans with puff paste, fill with the kidneys, and cover with a piece of paste large enough to go over the sides of the patty pans, and moisten the edges with water. Bake, and when done lift up the covers, fill the patties with velouté

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