Kidneys a la Italienne

Ingredients

• 3 Sheep’s Kidneys
• 1/2 lb. Sausage Meat
• 2 ozs. Butter
• 1 Shalot
• 6 Mushrooms
• 3 sprigs Parsley
• Pepper, and Salt
• 2 Eggs
• Bread Crumbs
• 1/2 pint Sauce Italienne

Method

1. 1

   Skin the kidneys, cut them in halves.

2. 2

   Chop the shalot, parsley, and mushroom.

3. 3

   Put the butter into a saute-pan, and, when quite hot, saute the kidneys with the shalot, 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 bread crumbs; dip them in beaten egg and roll again in bread crumbs, taking care to preserve the shape.

6. 6

   Just before the kidneys are required, fry in boiling fat, in a wire basket, and drain on kitchen paper.

7. 7

   To dish this entree, prepare a small dish of spinach; pile it up in the centre of an entree dish, stand the cones round the base of the spinach, and pour the Italian sauce round.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 15. The excerpt below is the record exactly as published.

2 ozs. Butter, a little Onion, Parsley, Pepper, and Salt, yolks of 4 Eggs, whites of 6, 1 gill Stock, (brown). Method. — Make a panada of the flour, butter, and stock, mince the game, and pound all well in a mortar, adding the yolks of eggs one at a time, and the seasoning. Pass all through a wire sieve, and add the whipped whites last, and thoroughly mix. Bake or steam in a souffiee mould three-quarters of an hour. Serve with good brown sauce if steamed. 46 MEAT DISHES AND HOT ENTREES. 3uggeb Ibare. Ingredients.— i Hare, 2 lbs. Steak, X lb. Butter, X lb- of Bacon, 6 ozs. Flour, X gill of Vinegar, X gill of Mushroom Ketchup, 1 gill of Port, Pepper, Salt, and a little Caramel. Method. — Cut the hare into neat joints, and the steak into pieces about 2 inches long. The bacon must be minced finely. Then put the butter and bacon first of all into a deep saucepan, place the steak on the top of the bacon and the hare on the steak ; no water is to be used. Let this simmer gently for four hours, or it might be put in the oven in a deep earthenware jar. When the hare is sufficiently cooked take out the pieces. Mix the flour, pepper, and salt in a basin with the vinegar, ketchup, and port very smoothly, and add a little caramel to make it a nice dark brown color. Pour this into the saucepan, stirring all the while, and let it boil for about a quarter of an hour. Then put in the pieces of hare again to get thoroughly hot, and serve with forcemeat balls and red currant jelly. Jrtsb Stew. Ingredients, i lb. scrag end of Neck of Mutton, 2 lbs. of Potatoes, X lb. of Onions, Pepper and Salt, 1 tablespoonful of Mushroom Catsup, X pint Water. Method. — Cut the meat into neat pieces, peel and slice the potatoes and the onions. Then into a thick saucepan first a layer of meat, then potatoes, and then onions, sprinkling pepper and salt over each ; then MEAT DISHES AND HOT ENTREES. 47 another layer of meat, potatoes and onions, and so on. Add the half-pint of cold water or stock ; let it come slowly to the boil, remove the scum, and gently simmer for two hours. The vegetables should be cooked to quite a pulp. Add the mushroom catsup just before serving. Turn the gas very low, and it will cook nicely. Ifd&ness a I’JtaUenne. Ingredients. — 3 Sheep’s Kidneys, % lb. Sausage Meat, 2 ozs. Butter, t Shalot, 6 Mushrooms, 3 sprigs Parsley, Pepper, and Salt, 2 Eggs, Bread Crumbs, ]/z pint Sauce Italienne. Method. — Skin the kidneys, cut them in halves. Chop the shalot

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