Sauted Kidney à la Campagne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 fiv...
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Plate
Ingredients
- mutton
- kidneys
- kidney
- white pepper
- salt
- butter
- sherry
- tomato sauce
- button mushrooms
- bacon
- croûtons
- bread
- pale
- clarified butter
- egg
- parsley
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