Kidneys a Italienne

Ingredients

• 3 sheep’s kidneys
• ½ lb. of sausage meat
• 2 oz. of butter
• 1 shallot
• 6 mushrooms
• 3 sprigs of parsley
• pepper
• salt
• 2 eggs
• breadcrumbs
• ½ pint of Sauce Italienne

Method

1. 1

   Skin the kidneys, cut them in halves.

2. 2

   Chop the shallot, parsley, and mushroom.

3. 3

   Put the butter into a saute-pan, and when quite hot, saute the kidneys with the shallot, parsley, mushroom, and seasoning for seven minutes; then take them out and let them cool a little.

4. 4

   Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone.

5. 5

   Proceed with each piece in the same manner, and then roll the cones in breadcrumbs; dip them in beaten egg and roll again, taking care to preserve the shape.

6. 6

   Fry in boiling fat, and drain on kitchen paper.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 50. The excerpt below is the record exactly as published.

Kidneys a ITtalienne. — Ingredients : 3 sheep’s kidneys, £ lb. of sausage meat, 2 oz. of butter, 1 shallot, 6 mushrooms, 3 sprigs of parsley, pepper and salt, 2 eggs, breadcrumbs, £ pint of Sauce Italienne.

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