Rognons Sautes a la Portugaise

Ingredients

• 3 or 4 shallots
• a gill of white wine
• 2 fresh tomatoes
• 1/4 pint of Brown sauce
• a teaspoonful of beef extract
• 2 ounces of butter
• the juice of half a lemon

Method

1. 1

   Slice the kidneys and cook them in burning hot butter, drain and add to a sauce made by frying shallots in butter, moistening with white wine, adding tomatoes, and then Brown sauce.

2. 2

   Finish with salt, red pepper, butter, and lemon juice.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 18. The excerpt below is the record exactly as published.

RoGNONs Sautes a la Portugaise — Kidneys Sauted, Portuguese Fashion; Slice the kidneys and cook them in burning hot but* ter, drain and add to a sauce made as follows : Chop fine 3 or 4 shallots, and fry in butter without coloring ; moisten with a gill of white wine and allow them to reduce ; add 2 fresh tomatoes (peeled and freed from seeds) cut in small pieces, cook for a while and then add J4 pint of Brown sauce and a teaspoonful of beef extract. Finish with salt, red pepper, 2 ounces of butter and the juice of half a lemon

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