Veal Kidneys Broiled a la Lindienne
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 68. The excerpt below is the record exactly as published.
VEAL KIDNEYS BROILED A LA LINDIENNE. Cut lengthwise a veal kidney in two, flatten these slightly with the bat, season with salt and pepper, dip each piece in oil, roll them afterwards in bread-crumbs, and broil four minutes each side
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