over the onions, &c., ( pint of white wine and J pint of gravy✪ Calf’s Kidney Stewed in Wine.
Boil the liquor till reduced to half its original quantity, then
strain it through a fine hair sieve into another saucepan ;
mix with it a little thick brown sauce and i teacupful of melted
glaze, stir it over the fire for three minutes, then put in the
slices of kidney, and heat them without boiling. Take the
garlic and bunch of parsley out of the liquor, put the kidney
and sauce on a hot dish, garnish with croutons of fried bread
or sippets of toast, and serve ; or the slices of kidney may
be served in a fancy paste croustade (see Fig. 313).
Croquettes of Calf’s Kidney.— Mince a Calf’s Kidney with
some of its fat ; season with cayenne, white pepper, and salt,
cover with breadcrumbs and yolk of egg, make it into balls,
and fry in boiling butter✪ Croquettes of Calf’s Kidney. Drain them upon a sieve, and serve
upon fried parsley.
Fried Calf’s Kidneys. — (1) Remove the fat from some kidneys,
and cut them in rather thin slices ; sprinkle the slices over
for details respecting Culinary Processes, Utensils, Sauces, ifcc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
275
Calf — continutd.
with salt and pepper, plunge into well-beaten egg and then
into breadcrumbs, and fry in a stewpan with a little butter
until done. Put a mince of mushrooms in the centre of a
dish, place the slices of kidney round, cover over with a few
table-spoonfuls of Colbert sauce, and serve.
(2) Cut a Calf’s Kidney✪ Fried Calf’s Kidneys in slices, season it with salt and
pepper, put it into a frying-pan with a little butter, and fry
quickly until set. Remove the pan from the fire, add a little
lemon-juice, a few table-spoonfuls of glaze, and a little chopped
parsley, and toss the pan frequently to thoroughly mix them.
In the meantime mince six onions, and fry them over a
moderate fire with a little butter and a bay-leaf ; when they
are a good colour, season with salt and pepper, add a little
pinch of sugar, sprinkle over with flour, add £ pint of gravy,
and finish cooking. Put this onion ragout on a hot dish,
leaving a hollow in the centre, pour the kidney mixture in
the centre, and garnish with a few croutons of fried bread,
glaze with a paste-brush, and serve.
Minced Calf’s Kidneys on Crofttons. — Cut some slices of
bread, about |in. thick, from a household loaf, and fry them
in a little butter. When done, take them out, drain them,
and cut out a little of the centre. In the meantime remove
the skin from a Calf’s Kidney, and put into a stewpan to
cook. When done, remove all the fat, and cut it up into
small pieces. Put an equal bulk of cooked mushrooms, with
a little bechamel sauce, in a small pot, add a little minced
ham and melted glaze, and reduce this to a thick cream.
Work in the kidney mince, warm it up, grate a little nutmeg
over, and fill the croutons with it. Smooth the tops with
a knife, then sprinkle them with breadcrumbs, pour a little
warmed butter over, and glaze with a salamander. They
should be arranged on a folded napkin laid on a dish, and
served very hot. ✪ Stewed Calf’s Lights and Liver
Page 88 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
over the onions, &c., 1 pint of white wine and J pint of gravy. Boil the liquor till reduced to half its original quantity, then strain it through a fine hair sieve into another saucepan ; mix with it a little thick brown sauce and i teacupful of melted glaze, stir it over the fire for three minutes, then put in the slices of kidney, and heat them without boiling. Take the garlic and bunch of parsley out of the liquor, put the kidney and sauce on a hot dish, garnish with croutons of fried bread or sippets of toast, and serve ; or the slices of kidney may be served in a fancy paste croustade (see Fig. 313).
Croquettes of Calf’s Kidney.— Mince a Calf’s Kidney with some of its fat ; season with cayenne, white pepper, and salt, cover with breadcrumbs and yolk of egg, make it into balls, and fry in boiling butter. Drain them upon a sieve, and serve upon fried parsley.
Fried Calf’s Kidneys. — (1) Remove the fat from some kidneys, and cut them in rather thin slices ; sprinkle the slices over
for details respecting Culinary Processes, Utensils, Sauces, ifcc., referred to, see under their special heads.
Calf — continutd.
with salt and pepper, plunge into well-beaten egg and then into breadcrumbs, and fry in a stewpan with a little butter until done. Put a mince of mushrooms in the centre of a dish, place the slices of kidney round, cover over with a few table-spoonfuls of Colbert sauce, and serve.
(2) Cut a Calf’s Kidney in slices, season it with salt and pepper, put it into a frying-pan with a little butter, and fry quickly until set. Remove the pan from the fire, add a little lemon-juice, a few table-spoonfuls of glaze, and a little chopped parsley, and toss the pan frequently to thoroughly mix them. In the meantime mince six onions, and fry them over a moderate fire with a little butter and a bay-leaf ; when they are a good colour, season with salt and pepper, add a little pinch of sugar, sprinkle over with flour, add £ pint of gravy, and finish cooking. Put this onion ragout on a hot dish, leaving a hollow in the centre, pour the kidney mixture in the centre, and garnish with a few croutons of fried bread, glaze with a paste-brush, and serve.
Minced Calf’s Kidneys on Crofttons. — Cut some slices of bread, about |in. thick, from a household loaf, and fry them in a little butter. When done, take them out, drain them, and cut out a little of the centre. In the meantime remove the skin from a Calf’s Kidney, and put into a stewpan to cook. When done, remove all the fat, and cut it up into small pieces. Put an equal bulk of cooked mushrooms, with a little bechamel sauce, in a small pot, add a little minced ham and melted glaze, and reduce this to a thick cream. Work in the kidney mince, warm it up, grate a little nutmeg over, and fill the croutons with it. Smooth the tops with a knife, then sprinkle them with breadcrumbs, pour a little warmed butter over, and glaze with a salamander. They should be arranged on a folded napkin laid on a dish, and served very hot.
Records on this page
Calf’s Kidney Stewed in WineCalf’s Kidneys Stewed in WineCroquettes of Calf’s KidneyFried Calf’s KidneysStewed Calf’s Lights and LiverMinced Calf’s Kidneys on Croutons