Mognons sautes aux Champagne

Ingredients

• 3 to 4 sheeps’ kidneys
• 1 oz. butter
• 2 small shallots
• Q to 8 preserved mushrooms
• 1 gill demi-glace sauce (No. 237)
• a glass (about ^ gill ) Madeira
• parsley
• bread croutons
• seasoning

Method

1. 1

   Remove the skin and core from the kidneys, and cut the latter into thin slices.

2. 2

   Season with pepper and salt.

3. 3

   Mince the peeled shallots and slice the mushrooms.

4. 4

   Put the butter in a saute-pan, when hot add the shallots and allow them to get a pale brown color, then add the kidneys, and shake or toss well over a brisk fire for about six minutes.

5. 5

   Now add the champagne, cover the pan, and let the contents infuse for a few seconds.

6. 6

   Put in the sauce, previously well-reduced, and the mushrooms.

7. 7

   Allow the whole to get thoroughly hot, but do not allow it to boil.

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.

Mognons sautes aux Champagne. — 3 to 4 sheeps’ kidneys, 1 oz. butter, 2 small shallots, Q to 8 preserved mushrooms, 1 gill demi-glace sauce (No. 237), a glass (about ^ gill ) Madeira, parsley, bread croutons and seasoning

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