Veal Kidney on Bread or Rolls

Ingredients

• ½ lb. of veal kidneys
• 1 yolk of egg
• 1 tbsp. of butter
• 3 rolls or wheat bread
• 1 tbsp. of capers
• 1 tbsp. of chopped parsley
• 1 tsp. of chopped onions
• Parmesan cheese
• a little butter

Method

1. 1

   The calf kidney must be cooked tender and chopped fine, then mixed well with the roll crumbs, capers, parsley, onions, yolk of egg, butter, salt and pepper.

2. 2

   Cut the rolls or the wheat bread in slices, cover each thickly with the mixture and sprinkle with Parmesan cheese.

3. 3

   Put on a few drops of melted butter and bake in a medium hot oven for 5 minutes.

4. 4

   Serve this dish with asparagus, cauliflower or spinach.

Nutrition per serving

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 28. The excerpt below is the record exactly as published.

VEAL KIDNEY ON BREAD OR ROLLS. Quantity for 6 Persons. % lb. of veal kidneys or rem- 1 yolk of egg nants of same 1 tbsp. of butter 1 tbsp. of roll crumbs 3 rolls or wheat bread 1 tbsp. of capers Parmesan cheese and a little 1 tbsp. of chopped parsley butter 1 tsp. of chopped onions

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