Beef Kidney à la Tuileries from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a beef kidney, remove the skin and core, and cut it up into little dice shapes, put a frying-pan on the stove with one and half ounces of fat or butter, make it quite hot and then strew in the...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
Ingredients
- cayenne pepper
- bacon
- thyme
- bayleaf
- parsley
- eschalot
- mushrooms
- parsley sauce
- kidney
- beef
- lean ham
- butter
- mushroom
- potatoes
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