Pigs' Kidneys Sautes
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 40. The excerpt below is the record exactly as published.
a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour in a little water, making a smooth, soft paste, and pour it over your stew, stirring constantly. Boil ten minutes, remove the bunch of parsley, and serve. You may put a tablespoonful of chopped parsley over your stew if desired. 243. Shoulder of Mutton farcied. Bone a shoulder of mutton, take out a portion of the meat without breaking the skin, remove the sinews and chop the meat with half of its weight of fat salt pork, and an ounce of ham ; when chopped very fine, add a medium-sized onion also chopped fine, and four ounces of bread-crumbs which you have soaked in consomme (Art. 1) and then pressed al- 9° FRENCH DISHES. most dry, an egg, and a pinch of salt, pepper, and a very little nutmeg. Mix all well together, and place this farce in the inside of your shoulder. Roll up and sew together with a larding-needle ; then put it in a saucepan with a sliced onion and carrot, two bay-leaves, two branches of thyme, one clove of gar- lic, three cloves, and three pepper-corns. Moisten three quarters of its height with consomme (stock, Art. i) and a claret-glass of white wine. Put it in the oven for two hours, basting it from time to time with its liquor. Drain your shoulder of mutton, reduce its liquor one half, skim off the grease, and serve it on the same dish with the mutton. You may serve with this a puree of turnips (Art. 398), puree of peas (Art. 446), or various other vegetables. 244. Epigramme of Lamb. Put a breast of spring lamb in a saucepan with enough consomme- (Art. 1) to cover it. Boil gently for an hour and a half ; place it between two dishes, with a weight on top ; when cold, cut it in the shape of chops and dip in two beaten eggs, to which you have added a little salt and pepper ; then roll them in bread- crumbs and send them to the oven in a pan, with a little melted butter on top. Put eight lamb chops in a saucepan with half an ounce of butter, a little salt and pepper ; color them on both sides. Re- move your breast of lamb from the oven, and serve together with the chops, in a circle, first a breast of lamb and then a chop, and some asparagus ends or macedoine (Art. 416) in the center. 245. Breast of Lamb, with Asparagus. ENTRIES. gi Prepare two breasts of spring lamb as the forego- ing, serve them in a circle on a dish, with a garnish of green asparagus ends in the center; then take the green ends of about two bunches of asparagus, boil them very tender, adding a little salt ; drain them, and add them to half a pint of very hot Alle- mande sauce (Art. 81), a pinch of sugar, and nut- meg, which pour around your breasts of lamb, and serve. PORK. 246. Pig's Tongue. Prepare and cook as for calf's tongue (Art. 205), and serve with a sauce piquante (Art. 86), or sauce ravigote (Art. no), or sauce tartare (Art. 112). 247. Fillet of Pork a la Fermiere. Take five small fillets of pork, divide them in two, shapihg them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a fry- ing-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them be- come cold, pour over your fillets of pork, and allow them to soak twelve hours ; then drain off your fillets and put them in a saucepan with three quarters of their height of consomme- (stock, Art. 1) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets. 9 2 FRENCH DISHES. 248. Boiled Pigs' Feet. Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to pre- serve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Sim- mer gently for six hours, let them become cold in their liquor ; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante (Art. 86). 249. Pigs' Kidneys Sautes. Chop two shal- lots and a small onion very fine, put them in a fry- ing-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg ; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley
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