Kidneys Alamexicaine

Ingredients

• three veal kidneys
• two tablespoonfuls of lard
• four sliced onions
• half a dozen tomatoes
• six green peppers
• four raw potatoes
• salt
• as much Tabasco as your guests can stand
• the yolks of six hard-boiled eggs
• a glass of sherry

Method

1. 1

   Slice kidneys, sauté onions in lard until brown.

2. 2

   Add tomatoes, chopped peppers, bacon, and potatoes.

3. 3

   Stew until kidneys are tender.

4. 4

   Thicken liquid with egg yolks and sherry, and serve with rice.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 36. The excerpt below is the record exactly as published.

salt, pepper and butter. It will be found a vast Improvement over the plain boiled " Carolina head." A BACHELOR'S CUPBOARD Mexican and Creole Cooking CHILI RE- is the most delicious of Mexican dainties — LLENOS stuffed pepper, to be sure, but savoring little of the ordinary hotel product. To some finely- chopped boiled beef, one-half that amount, each, of chopped raisins and chopped almonds, pecans or wal- nuts, is added. The pepper pods are prepared by being scraped thin — thinner than usual — and after being stuffed with this mixture, the rellenos are fried in egg batter in smoking lard and served with or without chili sauce, as the fancy dictates. To almost any Mex- ican cookery a substantial shaking of chili powder is added before the chilis are done. There may be many lovers of chili peppers who are unable to gratify their taste for the toothsome things. To such people, like the ranchman in his desert of cacti and sage brush, the canned sweet peppers or pimientos put up in oil are a luxury, and an inexpensive one at that, since the cans are but 15 cents in most places, and contain enough of the peppers for three or four meals. A favorite dish prepared with them in a Colorado ranch is called POTATOES A half cup of lard is put in the frying pan O'BRIEN with some sliced onion and a strip of bacon to give the proper flavor. Then some raw pota- toes are sliced and cut across very thin, and three or four pieces of the canned peppers are also cut in tiny pieces. The whole is mixed, and when the lard is smoking hot put in the pan with salt, pepper, and a dash of chili powder, or " sweet chili pepper," as it 89 A BACHELOR'S CUPBOARD Mexican and Creole Cooking is labeled. Covered closely with a little hot water poured in after they have begun to get tender, they should cook for ten minutes, and then chopped with a knife and stirred. Care should be taken not to have enough lard to make them soggy. Are they good? Ask Buffalo Bill. Not the w^orst salad in the world is made from romaine or lettuce with these same peppers sliced in strips and a French dressing poured over them. Try it and see. These " pimiento morrones " are delectable addi- tions to almost any salad, and give a dash to a clear soup, while as sandwiches with cream cheese and graham or wheat bread, they make a delightful bonne bouchee. While in camp, add a few to the " Mulli- gan," or transform a plebeian beef stew into a stew a la Mexicaine by their use. PIMIENTO Boil six large sweet red peppers until ten- BISQUE der. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. While they are boiling, put a half-cup of rice in a double boiler w^ith one and a half quarts of white stock or an equal quantity of milk. When perfectly soft, rub through a fine sieve and add the pepper pulp, a teaspoonful of onion juice, a tea- spoonful of salt, and enough Tabasco sauce to make very hot. Bring to a boil, then remove from the fire and stir in slowly one-half cupful of thick cream into which has been blended the yolks of two eggs. The 90 A BACHELOR'S CUPBOARD Mexican and Creole Cooking Pimientos Morrones or canned peppers may be used If fresh ones are out of season. Have ready some crou- tons— you can make them by sauteing tiny cubes of bread in olive oil until golden brown — and smack your lips over the hottest and most delicious of Mexican soups. CODFISH Put three tablespoonfuls of Sierra Madre MEXICAN oil in the blazer and fry in it for a mo- STYLE ment a clove of chopped garlic, then add two cupfuls of raw potatoes which have been peeled and cut in thin slices, until brown. Then add one pound of picked salt codfish — it should have been soaked for several hours previous — one can of strained toma- toes, a soupgon of marjoram, a cupful of vinegar, and the pulp of four luscious red peppers — failing the fresh, use Pimiento Morrones — ^W'hich have been soaked and rubbed through a sieve. Cook slowly for two hours. KIDNEYS Suppose that, after this rich soup and ap- ALAMEX- petizing fish, one elects to omit the roast ICAINE ^^^ substitute an entree. Can he find a more tempting morsel than the kidney in Mexican style? At all events, let him give the dish the benefit of the doubt until it's tried. Now for it: Slice three veal kidneys, removing the skin and hard membrane. Have in the blazer two tablespoonfuls of lard, and in this saute four sliced onions — medium-sized ones — - until brown. Then add half a dozen tomatoes sliced thickly, six green peppers from which the seeds have 91 A BACHELOR'S CUPBOARD Mexican and Creole Cooking been removed, finely chopped, and four slices of fat bacon. Cook five minutes, then add four raw pota- toes that have been peeled and cut in thick slices, salt, and of course as much Tabasco as your guests can stand; and, lastly, the sliced kidneys and just enough water to cover. Stew until the kidneys are tender, then take out with a skimmer all the mixture. Thicken the liquid remaining with the yolks of six hard-boiled eggs rubbed to a paste with a glass of sherry

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