Sheep's Kidneys Stewed a la Cleremont

Ingredients

• two ounces of butter
• two onions
• a pinch of pepper
• a few spoonfuls of good broth
• a little Espagnole sauce
• kidneys

Method

1. 1

   Scollop and fry the kidney until nicely browned.

2. 2

   In a separate pan, fry the shredded onions in butter until yellow.

3. 3

   Drain off the butter, add pepper, broth, and Espagnole sauce; boil and skim.

4. 4

   Mix with the kidneys, stir, simmer for 3-4 minutes, and serve with potato croquets.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 68. The excerpt below is the record exactly as published.

SHEEP'S KIDNEYS STEWED A LA CLEREMONT. Scollop and fry the kidney as in No. 346, and when nicely browned draw the frying-pan by the side of the fire. Meanwhile shred two onions and fry them in a stew- pan, with two ounces of butter, to a fine yellow colour; drain off the butter, add a pinch of pepper, a few spoon- fuls of good broth, and a little Espagnole sauce

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