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Mognons grilles (Grilled Kidneys)
From The new century cookery book, 1901
Serves 1
Serve with a small quantity of devilled butter placed in the centre of each kidney.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 225. The excerpt below is the record exactly as published.
Season with pepper and salt. Mince finely the peeled shallots and slice the mushrooms. Put the butter in a saute-pan, when hot add the shallots and allow them to get a pale brown or fawn colour, then add the kidneys, and shake or toss well over a brisk fire for about six minutes. Now add the champagne, cover the pan, and le.t the contents infuse for a few seconds. Put in the sauce, previously well-reduced, and the mushrooms. Allow the whole to get thoroughly hot, but do not allow it to boil, else the kidneys will become hard. Dish up, garnish with croutons of fried bread sprinkled with chopped parsley, and serve. Calves’ kidneys or calves’ liver may be prepared in the same manner. ENTREES GH ANDES DE VI ANDES (HOT MEAT DISHES) 281 731. Mognons grilles ( Grilled Kidneys). — Steep as many sheeps’ kidneys as are required in tepid water, remove the skins and split each in half without quite detaching them. Fasten them on to wooden or iron skewers, season with salt and pepper, brush over with sweet oil, or liquefied butter, place them on a greased gridiron, and broil on both sides from five to eight minutes. Dish up on toasted or buttered bread, and serve with a small quantity of devilled butter
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