Stewed Calf’s Kidneys
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 134. The excerpt below is the record exactly as published.
Stewed calf’s kidneys. Trim and mince the kidneys, toss in a sautapan with butter, salt, pepper, a pinch of grated nutmeg, chopped boiled mush- rooms, eschalots, and parsley ; add a little flour, and moisten with reduced Spanish sauce and white wine ; when thoroughly done, stir in a little butter, the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.