Mutton Kidneys a la Française (Entrée) from Modern Cookery for Private Families by Eliza Acton
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Stove
- Plate
Ingredients
- fine fresh mutton kidneys
- parsley
- herbs
- kidneys
- butter
- hot water
- flour
- pepper
- thyme
- fine salt
- cayenne
- claret
- port wine
- eschalots
- fresh butter
- lemon
- mushroom catsup
- sippets
- champagne
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