Kidney Sauté with Madeira Sauce

Ingredients

• 6 mutton kidneys
• Yt tablespoonful butter
• 1 even teaspoonful salt
• Y, even teaspoonful pepper
• 1 tablespoonful fine-chopped onion
• 1 tablespoonful fine-chopped onion and carrot
• Y, tablespoonful flour
• y^ cupful boiling water
• 3 tablespoonfuls sherry wine
• a little mushroom liquor
• Y^ teaspoonful beef extract
• a small bouquet
• Ys even teaspoonful salt
• a little pepper
• the juice of Yt lemon

Method

1. 1

   Remove white part of kidneys, slice.

2. 2

   Cook with butter, salt, and pepper for 6 minutes.

3. 3

   Cook onion and carrot in butter for 6 minutes, add flour, cook 2 minutes.

4. 4

   Add boiling water, sherry, mushroom liquor, beef extract, bouquet, salt, and pepper, cook 10 minutes.

5. 5

   Add lemon juice, strain, and mix with kidneys, serve with croustade.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 218. The excerpt below is the record exactly as published.

Kidney 8aut6 with Madeira Sauce.— Remove the white part of 6 mutton kidneys, cut the kidneys into slices, put, with Yt tablespoonful butter, in a small saucepan over the fire ; add 1 even teaspoonful salt, Y, even teaspoonful pepper, and cook 6 minutes. In the meantime cook 1 tablespoonful fine-chopped onion and carrot in Y, tablespoonful butter 6 minutes; add Y, tablespoonful flour, and cook 2 minutes; next add y^ cupful boiling water, 3 table- spoonfuls sherry wine, a little mushroom liquor, Y^ teaspoonful beef extract, a small bouquet, Ys even teaspoonful salt, and a little pepper, cook 10 minutes ; add the juice of Yt lemon, strain, and add it to the kidneys. Mix all together, and serve with croustade. MUTTON. 825 Cronstade of Kidney.— Line 6 tartlet molds with puff paste, cover with wax paper, fill with dry peas, and bake in a hot oven till done ; remove paper and peas, and fill them with the below-men- tioned kidney preparation and serve hot. Prepare the kidney for the cronstade as follows : Split and remove the white fatty part of 8 me- dium-sized mutton or lamb kidneys, cut the kidneys into slices, put with 1 ounce butter in small saucepan over the fire, add 1 even tea- spoonful salt, Vs even teaspoonf ul pepper, cook 6 minutes. In the meantime cook 1 tablespoonf ul fine-chopped onion and carrot in Y^ tablespoonf al butter 5 minutes ; add V^ tablespoonf ul fiour, cook 2 minutes ; next add Y, cupful boiling water, 3 tablespoonf uls sherry wine

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