Poulpetons de Rognons à la Parmentier (Kidney Shapes in Potato Border)

Ingredients

• 3 to 4 sheeps' kidneys
• i shaUot
• i glass Marsala
• a little chopped parsley
• seasoning
• sharp tomato sauce
• 6 champignons
• J oz. butter
• 2 table-spoonfuls espagnole sauce
• 3 medium-sized potatoes
• frying fat
• 2 oz. choux paste
• 6 03. pounded chicken meat
• panurette crumbs
• 2 egg yolks
• I table-spoonful cream
• salt
• nutmeg

Method

1. 1

   Slice kidneys and mushrooms, fry shallot in butter, add kidneys and toss.

2. 2

   Add wine and espagnole sauce, season, and cook briefly.

3. 3

   Prepare chicken mixture with choux paste, cream, and yolks.

4. 4

   Butter moulds, line with chicken mixture, fill with kidneys, and cover.

5. 5

   Bake in boiling water for 15 minutes.

6. 6

   Prepare potato border by frying thinly sliced potatoes until golden.

7. 7

   Dress the kidney shapes in the centre of the potato border and serve with tomato sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.

Poulpetons de Rognons k la Parmentier. (Kidney Shapes in Potato Border.) 3 to 4 sheeps' kidneys, i shaUot, \ glass Marsala, a little chopped parsley, seasoning, sharp tomato sauce, 6 champignons, J oz. butter, 2 table-spoonfuls espagnole sauce. For border : 3 medium-sized potatoes and fry- ing fat. For bouches lining : 2 oz. choux paste, 6 03. pounded chicken meat, panurette crumbs, 2 egg yolks, I table-spoonful cream, salt, and nutmeg

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