SHEEP'S KIDNEYS, A LA CLAREMONT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Scollop and fry the kidneys as directed for those dressed with fine herbs
  2. when they are browned, add some Claremont sauce (No. 58)
  3. simmer the whole together for three minutes
  4. serve with a border of potato croquettes
Original Text
SHEEP'S KIDNEYS, A LA CLAREMONT. SCOLLOP and fry the kidneys as directed for those dressed with fine herbs; and when they are browned, add some Claremont sauce (No. 58); simmer the whole together for three minutes, and serve with a border of potato croquettes.
Notes
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