Kidneys k la Apicius

Ingredients

• some kidneys
• some boiling butter
• some finely chopped onion
• some mushrooms
• a dessert-spoonful of lemon-juice
• some mushroom forcemeat
• steam them for twenty minutes
• croutons of fried bread

Method

1. 1

   Skin and split the kidneys, sauté with butter, onion, mushrooms, and lemon-juice until cooked.

2. 2

   Line moulds with forcemeat, place kidneys inside, cover with more forcemeat, and steam.

3. 3

   Serve on croutons with sauce poured over.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Kidneys k la Apicius After skinning the kidneys split them into halves, place them in a saute-pan with some boiling butter, some finely chopped onion and mushrooms, and a dessert-spoonful of lemon-juice. Saute them till all are cooked, shaking them well. Have ready some bouche moulds and line them with some mushroom forcemeat, place half a kidney in each, cover with more forcemeat, and steam them for twenty minutes. Turn them out on croutons of fried bread. Boil up the sauce and pour over all. ENTREES 65 Kidneys a la Belle Vue Take three sheep's kidneys, mince and fry them in butter ; fry in the same butter some flour till it slightly browns. Add a clove of garlic, a table- spoonful of minced parsley, an onion, and a bay-leaf. When fried, pass through a sieve and give another turn over the fire, adding a glass of Sauterne. Sprinkle a little pepper over. Place this on some toast, and have ready some poached eggs according to the number required. Kidney Fritters Make a breakfast-cupful of nice frying batter, and stir in a table-spoonful of finely minced onion, a tea-spoonful of mixed herbs, and a small pinch of cayenne. Take half a dozen sheep's kidneys, remove the skin, and cut each one into three or four slices ; season these with a little salt, let them soak for ten minutes in either Worcester sauce or port wine, then dip them into the batter — which ought to be thick enough to stick to the meat — and fry in boiling fat till sufficiently cooked and coloured a nice brown ; drain well, and serve piled up with a little parsley powdered over the top and a few sprigs of parsley placed round about. Stewed Kidneys and Mushrooms Skin some kidneys, slice them small ; and peel some mushrooms

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