Kidneys a la frangaise
From The paper-bag cookery manual, 1911
If cooked too long, the kidneys will get tough.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
Kidneys a la frangaise. Skin and cut into thin slices four or five sheeps’ kidneys, or one calf’s kidney ; season with salt and pepper, and sprinkle over a little melted butter, three slices of finely minced onion, also about a table- spoonful of flour. Mix all carefully and put into a well buttered paper-bag, together with a small glass of white wine and a gill of stock
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