Beef Kidney à la Tuileries.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a beef kidney ↝ Kidney [Liver and organ meats]
one and half ounces of fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an equal quantity of lean ham or bacon cut in the same way ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little chopped bayleaf
thyme ↝ Thyme, fresh [Spices and Herbs]
eschalot
parsley ↝ Parsley, raw [Not included in a food category]
three or four tablespoonfuls of parsley sauce ↝ Parsley, raw [Not included in a food category]
a purée of mushrooms
soufflés or straws of potatoes
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Take a beef kidney, remove the skin and core, and cut it up into little dice shapes.
Put a frying-pan on the stove with one and half ounces of fat or butter, make it quite hot.
Stew in the kidney with an equal quantity of lean ham or bacon cut in the same way.
Season with a tiny dust of cayenne pepper, and a little chopped bayleaf, thyme, eschalot, and parsley.
Fry together for eight to ten minutes, constantly shaking the fryingpan while cooking.
Strain off the fat and mix with it three or four tablespoonfuls of parsley sauce.
Return to the saucepan, make it hot, and turn out on a hot dish.
Arrange a purée of mushrooms round the edge of the dish.
Garnish round the edge of the mushroom purée with soufflés or straws of potatoes.
Sprinkle the potato garnishes with a little chopped parsley.

Original Text

Beef Kidney à la Tuileries.
(Rognon de Bœuf à la Tuileries.)
Take a beef kidney, remove the skin and core, and cut it up into little dice shapes, put a frying-pan on the stove with one and half ounces of fat or butter, make it quite hot and then stew in the kidney with an equal quantity of lean ham or bacon cut in the same way, season with a tiny dust of cayenne pepper, and a little chopped bayleaf, thyme, eschalot, and parsley, and fry together for eight to ten minutes, constantly shaking the fryingpan while cooking, then strain off the fat and mix with it three or four tablespoonfuls of parsley sauce, return to the saucepan, make it hot, and turn out on a hot dish, round the edge of which a purée of mushrooms has been arranged, and then garnish round the edge of the mushroom purée with soufflés or straws of potatoes, and sprinkle the latter with a little chopped parsley.

Notes

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