Kidneys a la Tartare

Ingredients

• three kidneys
• the yolk of an egg
• three or four teaspoonfuls of oil
• one of tarragon vinegar
• a little salt
• a dust of cayenne pepper
• a dessertspoonful of made mustard
• three gherkins
• three shallots
• a teaspoonful of chopped chervil
• tarragon
• burnet
• half a teaspoonful of chili vinegar

Method

1. 1

   Broil the kidneys, put them on a hot dish, and serve with a sauce made by beating the yolk of an egg, adding oil and tarragon vinegar gradually until creamy.

2. 2

   Mix in salt, cayenne pepper, mustard, gherkins, shallots, chervil, tarragon, burnet, and chili vinegar.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 97. The excerpt below is the record exactly as published.

Kidneys a la Tartare. — Broil three kidneys, put them on a hot dish, and serve the following sauce : — Beat the yolk of an egg for several minutes, add gradually three or ENTEl^ES 141 four teaspoonfuls of oil, and then one of tarragon vinegar. Beat the mixture thoroughly till the oil is of the consistence of cream, then add a little salt, a dust of cayenne pepper, a dessertspoonful of made mustard, three gherkins, three shallots, all mixed, a teaspoonful of chopped chervil, tarragon, and burnet, and half a teaspoonful of chili vinegar

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