Fritot of Kidney à l’Américaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take three mutton or pork kidneys and remove the skins and cores, and cut them up in little square pieces; warm half an ounce of butter in a pan, add half a very finely chopped eschalot, pinch of w...
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Ingredients
- raw yolks of eggs
- flour
- brown stock
- yolk of egg
- tongue
- pork
- brown sauce
- kidneys
- olives
- bacon
- raw lean ham
- parsley
- salt
- white pepper
- eschalot
- butter
- pork kidneys
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