Kidneys and Mushrooms

Ingredients

• six lamb's kidneys
• Half a can of French button mushrooms
• a tablespoonful of butter
• a tablespoonful of flour
• half a can of bouillon
• a bay leaf
• some salt
• some cayenne
• a bit of chile pepper

Method

1. 1

   Put a tablespoonful of butter into the blazer and brown a minced onion in it, then stir in a tablespoonful of flour and add half a can of bouillon, stirring carefully and not forgetting to add a bay leaf.

2. 2

   Next goes in a spoonful of kitchen bouquet to give it that brown richness, some salt and cayenne, and a bit of chile pepper.

3. 3

   Throw in the kidneys and mushrooms, and when they have heated thoroughly, and the edges of the kidneys are deliciously curled — eat them.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 47. The excerpt below is the record exactly as published.

six lamb's kidneys, halved and skinned. Half a can of French button mushrooms will also be needed. Put a tablespoonful of butter into the blazer and brown no A BACHELOR'S CUPBOARD Bachelor Bonnes B o u c h e e s a minced onion in it, then stir in a tablespoonful of flour and add half a can of bouillon, stirring carefully and not forgetting to add a bay leaf. Next goes In a spoonful of kitchen bouquet to give it that brown rich- ness, some salt and cayenne, and a bit of chile pepper. Throw in the kidneys and mushrooms, and when they have heated thoroughly, and the edges of the kidneys are deliciously curled — eat them. A COM- is a good accompaniment If the palate MODORE craves cheese with the ale. Mash up a GbRRY generous slice of soft, ripe cheese with vin- "CRAB" . egar, mustard, salt, and pepper until smooth paste and spread on toasted crackers of the saltine variety. It has the genuine crab flavor, and is an ornament to the Commodore, in truth. EGGS This is the chef d'ceuvre of a Marchese A LA who does not disdain to roll back his im- MESSINA maculate cuffs and go into the kitchen — for who else could he entrust with his famous bonnes boucheesf The recipe has been handed down in the house of this Sicilian nobleman for no one dares say how many generations. Boil six eggs until hard, then remove the shells. Roll them in flour, then in a beaten egg to which has been added one-half teaspoonful of oil and the same of vinegar, a few drops of onion juice, a dash of grated nutmeg, salt and pepper, and chopped parsley. When quite well covered, roll again In ver- micelli broken into fine bits, and put in the frying bas- III A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees ket and plunge in deep lard, iry'mg until golden brown. Arrange on a deep platter and pour over them the fol- lowing sauce: Put in the blazer a tablespoonful of butter and braid into it a tablespoonful of flour

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