Rogrtorts sautes en Caisses

Ingredients

• 4 large sheeps’ kidneys
• 1 shallot
• 1/2 oz. butter
• 1 dessertspoonful (level) flour
• 1 gill rich brown stock or gravy
• 1 small glass Madeira
• 1 teaspoonful chopped parsley
• pepper
• salt
• 8 rounds of fried bread to fit the bottoms of 8 china ramequin cases

Method

1. 1

   Steep the kidneys in boiling water for a few seconds, remove skins, split into halves, and slice finely.

2. 2

   Season with pepper and salt.

3. 3

   Peel and chop the shallot, melt the butter, fry the shallot until golden, then fry the kidneys over a brisk fire for about five minutes.

4. 4

   Sprinkle with flour, stir, add stock and wine, and cook gently for another ten minutes.

5. 5

   Heat ramequin cases in the oven, place fried bread in each, fill with kidneys and sauce, sprinkle with parsley, and serve quickly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 224. The excerpt below is the record exactly as published.

1 oz. butter, paprika, pepper, salt, grated nut- meg, 18 preserved mushrooms, Madere sauce (No. 237 a). Wash the brains several times in salted water, remove the skin and wash a second time in fresh water. Peel and slice the onion, put this, the parsley, and fresh mushroom trimmings in a stewpan half filled with water, plunge in the brains and let them boil for about five minutes, then drain them carefully and rub the whole through a wire sieve into a basin. Put the panade or sauce into a mortar and work in the yolks of eggs, add this to the brain puree, stir well, and season to taste with a pinch of pepper, a pinch of paprika, salt, and a pinch of nutmeg. Butter eight to ten small dariole moulds, fill these with the prepared puree. Poach these in the usual manner for about ten minutes in a saute-pan containing boiling water. When done turn out the moulds on to a hot dish, arrange the darioles in a circle, pile the preserved mushrooms, previously heated in brown sauce (Madere sauce), in the centre of the dish, pour some hot sauce over and round the darioles, and serve. 728. It ofjnons de Moaton d la Chinoise. — Six small sheeps’ kidneys, six yolks of eggs, 2 oz. blotter, ^ pint cooked 280 THE NEW CENTURY COOKERY BOOK asparagus points, 2 tablespoonfuls bechamel (No. 202) or veloutee (No. 206) sauce, chopped parsley , 1 gill tomato sauce (No. 271), \ gill of oil, pepper and salt. Skin and wipe the kidneys. Split each without dividing entirely, and fasten on skewers. Season with pepper and salt. Melt one ounce of butter, and butter the kidneys thoroughly on both sides. Broil them over a clear fire from six to eight minutes. In the mean- time put the remainder of the butter in a saute-pan ; when hot, put in the asparagus points, toss over the fire till hot, moisten with the white sauce. Add a little pepper, salt, and the chopped parsley. Fry the yolks of eggs separately in hot oil and strain. Take up the kidneys, put a tablespoonful of asparagus points in the centre of each, place the fried yolks on top, dish up, pour round some hot tomato sauce, and serve. 729. Rogrtorts sautes en Caisses. — 4 large sheeps’ kidneys, 1 shallot, H oz. butter, 1 dessertspoonful (level) flour, 1 gill rich brown stock or gravy, 1 small glass Madeira, 1 teaspoonful chopped parsley, pepper and salt, 8 rounds of fried bread to fit the bottoms of 8 china ramequin cases

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