Veal Kidneys Stewed a la Romaine

Ingredients

• a quarter of a pound of butter
• an onion
• a tablespoonful of flour
• a glass of white wine
• a veal kidney
• a little parsley chopped very fine
• season with salt and pepper

Method

1. 1

   Cut the kidney in half, remove fat, and slice thin.

2. 2

   Melt butter in a frying-pan, fry kidney pieces until half-cooked, add onion and parsley, sprinkle flour, season, and continue frying.

3. 3

   Add white wine, simmer, squeeze lemon juice before serving, and serve with vegetable puree.

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.

a tablespoonful of flour and moisten with a glass of sherry ; let this simmer for three minutes, then add two or three spoonfuls of brown broth or gravy, simmer another &ve minutes, squeeze the juice of a lemon, toss it up and mix well together, draw the frying-pan away from the fire, form a border of mashed potatoes on a dish, pour the kidneys in the centre, and serve. i6o PRACTICAL HOUSEHOLD COOKERY. 347. 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 ; boil ; skim, and let simmer till properly reduced ; then mix it with the kidneys, stir nicely with a wooden spoon, simmer for three or four minutes, and serve with a border of potato croquets. S48. VEAL KIDNEYS STEWED A LA ROMAINE. Cut a veal kidney in half, remove the fat part and slice the pieces very thin. Melt a quarter of a pound of butter well in a frying-pan on a brisk fire, fry the pieces of kidney in it, when about hnlf-cooked add an onion and a little parsley chopped very fine, sprinkle over, a table- spoonful of flour, season with salt and pepper, continue the fi*}nng for a few minutes longer, then add a glass of white wine

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