SHEEP'S-KIDNEYS, WITH FINE-HERBS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Prepare some fine-herbs sauce (No. 14).
  2. Slit the kidneys length-wise, quite through.
  3. Remove the skin, and then slice them into thin scollops.
  4. Place a sauta or frying pan with two ounces of butter in it, on a brisk fire.
  5. Fry the kidneys brown.
  6. Add a glass of sherry or Madeira; let this boil till reduced.
  7. Pour in the sauce prepared for the purpose.
  8. Allow the whole to simmer together on the stove for three minutes.
  9. Dish them up with some pastry fleurons round them, and serve.
Original Text
SHEEP'S-KIDNEYS, WITH FINE-HERBS. PREPARE some fine-herbs sauce (No. 14), slit the kidneys length-wise, quite through; remove the skin, and then slice them into thin scollops. Place a sauta or frying pan with two ounces of butter in it, on a brisk fire; fry the kidneys brown, then add a glass of sherry or Madeira; let this boil till reduced, then pour in the sauce prepared for the purpose; allow the whole to simmer together on the stove for three minutes; dish them up with some pastry fleurons round them, and serve.
Notes
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