Kidney and Mushroom Stew

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut the kidneys into slices, wash and dry them carefully; pepper and salt them, roll them in flour, and fry in butter till of a delicate brown color. Pour some plain beef stock, or beef gravy, in the pan; add a chopped onion, and stew for half an hour; then put in a cupful of mushrooms, and cook for fifteen minutes. Mushroom catsup will serve as a substitute. Use one-half the quantity of catsup.