Kidneys a la Maitre d' Hotel
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.
Kidneys a la Maitre d' Hotel. Split and cut in two, lengthwise, lambs* kidneys. Run a skewer through them to keep them flat. Dip them in melted butter and fine bread crumbs ; season with salt and pep- per. Broil for about 5 minutes. Serve with Maitre d' Hotel butter. 16. — Stewed Tripe and Tomato Sauce. Wash I lb. of tripe ; cover with hot water ; add I onion cut in slices ; cover the sauce- pan and let cook slowly for half an hour. In another saucepan put i pt. of tomatoes and cook them for 10 minutes ; strain through a fine sieve and return to the pan. Wet 2 tablespoon fuls of flour in ^ of a cupful of cold water ; add it to the strained tomatoes, stirring all the time. Lastly add salt and pepper
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