Kidney Saute (Ten Minutes)

Ingredients

• Cut the kidney in dice
• brown a slice of butter very brown
• put in a wine glass of sherry or white wine
• and a little parsley

Method

1. 1

   Brown the kidney in butter until white.

2. 2

   Sift flour over them, thin with boiling water, and add sherry and parsley.

3. 3

   Serve at once.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

KIDNEY SAUTE (Ten Minutes)— ^Mrs. L. A. Lancel. Out the kidney in dice; brown a slice of t)utter very hrown; throw In the kidneys; turn until they become white. Sift a tablespoon of flour over them, thin with boiling water; put in a wine glass of sherry or white wine and a little parsley

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