MUTTON KIDNEYS À LA FRANÇAISE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
6.0 – 8.0 servings
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
Instructions (12)
  1. Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat.
  2. Slice them rather thin.
  3. Strew over them a large dessertspoonful of minced herbs (two-thirds parsley, one-third thyme), a tolerable seasoning of pepper or cayenne, and some fine salt.
  4. Melt two ounces of butter in a frying-pan.
  5. Put in the kidneys and brown them quickly on both sides.
  6. When nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan.
  7. Pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup, as will flavour the whole pleasantly.
  8. Bring these to the point of boiling.
  9. Pour them into a dish garnished with fried sippets, or lift out the kidneys first, give the sauce a boil and pour it on them.
Optional additions
  1. In France, a couple of glasses of champagne, or, for variety, of claret, are frequently added to this dish; one of port wine can be substituted for either of these.
  2. A dessertspoonful of minced eschalots may be strewed over the kidneys with the herbs.
  3. Or two dozens of very small ones previously stewed until tender in fresh butter over a gentle fire, may be added after they are dished.
Original Text
MUTTON KIDNEYS À LA FRANÇAISE. (ENTRÉE.) Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat; slice them rather thin, strew over them a large dessertspoonful of minced herbs, of which two-thirds should be parsley and the remainder thyme, with a tolerable seasoning of pepper or cayenne, and some fine salt. Melt two ounces of butter in a frying-pan, put in the kidneys and brown them quickly on both sides; when nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan; pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup, as will flavour the whole pleasantly; bring these to the point of boiling, and 244pour them into a dish garnished with fried sippets, or lift out the kidneys first, give the sauce a boil and pour it on them. In France, a couple of glasses of champagne, or, for variety, of claret, are frequently added to this dish: one of port wine can be substituted for either of these. A dessertspoonful of minced eschalots may be strewed over the kidneys with the herbs; or two dozens of very small ones previously stewed until tender in fresh butter over a gentle fire, may be added after they are dished. This is a very excellent and approved receipt. Fried 6 minutes.
Notes
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