Kidneys a la Thuringian

Ingredients

• 3 sheep’s kidneys
• 1 teaspoonful chopped ham
• 1 teaspoonful chopped mushroom
• 1 teaspoonful chopped onion
• ^ oz. butter
• 2 tablespoonfuls sherry
• ^ gill tomato sauce
• 1 gill Espagnole sauce
• Pepper
• salt
• cayenne

Method

1. 1

   Skin and wash the kidneys and cut them in two.

2. 2

   Dip them in the ham, mushroom, and onion mixed together, and sauté them in the butter.

3. 3

   Add the wine, reduce a little, then add the sauces and seasonings, and stew till tender, about one hour.

4. 4

   Put the two purées into a forcing bag and pipe a neat border on a hot entree dish.

5. 5

   Lay the kidneys on the border and put a mushroom head on each.

6. 6

   Garnish with the carrot cut in fancy shapes, and pour the sauce round.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 15. The excerpt below is the record exactly as published.

KIDNEYS A LA THURINGIAN. 3 sheep’s kidneys. 1 teaspoonful chopped ham. 1 teaspoonful chopped mush- room. 1 teaspoonful chopped onion. ^ oz. butter. 2 tablespoonfuls sherry. ^ gill tomato sauce. 1 ,, Espagnole sauce. Pepper, salt, and cayenne

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