A la Hugo

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Remove all fat and skin from the ox kidney, and cut it up small.
  2. Pound the kidney in a mortar.
  3. Pass the pounded kidney through a hair sieve.
  4. Season with pepper and salt.
  5. Whisk into the mixture 1/2 pt. of thick cream and 1 egg.
  6. Butter some dariole moulds.
  7. Lay a thin slice of truffle at the bottom of each mould.
  8. Fill each mould with the mixture.
  9. Steam slowly for 1/2 hour.
  10. Glaze them after turning them out.
  11. Serve in half-glaze sauce.
Original Text
“A la Hugo,” in dariole moulds. Take a quite fresh ox kidney. Remove all fat and skin, and cut it up small; then pound it in a mortar. Pass it though a hair sieve. Season with pepper and salt. Whisk into it ½ pt. of thick cream and 1 egg. Butter some moulds, and lay a thin slice of truffle at the bottom of each mould. Fill each mould with the mixture, and steam slowly ½ hour. Glaze them after turning them out, and serve in half-glaze sauce.
Notes
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