vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kidneys (a la Brochette)
From The white ribbon cook book, 1894
Serves 4
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 white ribbon cook book (1894) by Kathryn Armstrong, page 36. The excerpt below is the record exactly as published.
idneys (a la Brocliette) — Plunge some mutton kidneys in boiling water; open them down the center, but do not separate them; peel and pass a skewer across them to keep them open, pepper, salt, and dip them into melted butter, broil them over a clear fire on both sides, doing the cut side first; remove the skewers, have ready some maitre d'hotel butter
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