Sauted Kidney à la Campagne

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 (8)
main ingredients
Instructions (10)
  1. Remove the skin from the mutton kidneys, remove the core, and cut them in slices crosswise.
  2. Season the sliced kidneys with white pepper and a little salt.
  3. For four or five kidneys, put one and a half ounces of butter into a sauté pan and make it quite hot.
  4. Add the sliced kidneys to the hot butter and fry them for three minutes over a quick fire.
  5. Drain the kidneys in a strainer to remove excess fat.
  6. Put two tablespoonfuls of sherry into the same pan and reduce it by half.
  7. Add one and a half gills of thick tomato sauce and boil together.
  8. Replace the kidney with half its bulk of sliced button mushrooms.
  9. Heat the mushrooms in the sauce until quite hot, but do not allow the sauce to boil, as this will make the kidney hard.
  10. Dish up in a pile and garnish around with little thinly cut slices of bacon.
Original Text
Sauted Kidney à la Campagne. (Rognon sauté à la Campagne.) Take the skin from some mutton kidneys, remove the core, and then cut them in slices crosswise, allow one kidney to each person, season them with white pepper and a little salt, and for four or five kidneys put one and a half ounces of butter into a sauté pan and make this quite hot, then add the sliced kidneys, fry them for three minutes over a quick fire, and then put them into a strainer to drain off the fat ; put into the same pan two tablespoonfuls of sherry, and reduce this to half the quantity, add one and a half gills of thick tomato sauce, and boil up together, then replace the kidney with half its bulk of sliced button mushrooms ; let these become quite hot in the sauce, which, however, must not be allowed to boil, or the kidney will become hard. Dish up in a pile, and garnish round with little thinly cut slices of bacon that have
Notes
—