Kidneys with Champagne

Ingredients

• 2 kidneys
• a unit of fresh butter
• the squeeze of a lemon
• some pepper
• salt
• chopped parsley or thyme
• 5 units of champagne

Method

1. 1

   Skin the kidneys and slice in rounds.

2. 2

   Dust over with flour, and lay in a stewpan with butter, pepper, salt, chopped parsley or thyme, and lemon juice.

3. 3

   When brown, add champagne and stew until the sauce adheres to the kidneys.

4. 4

   Serve in patties or on croutons with vegetables.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 188. The excerpt below is the record exactly as published.

Kidneys with Champagne. — Skin the kidneys and slice in rounds. Dust over with flour, and lay in a stewpan with a unit of fresh butter, some pepjier, salt, chopped parsley or thyme, and the squeeze of a lemon. Wlien brown, add 5 units of champcign

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