Sauted Kidney à la Campagne

Rognon sauté à la Campagne

Method

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 five kidneys put one and a half ounces of butter into a sauté pan, and make this quite hot, then add the sliced kidneys; fry them for three minutes over a quick fire, and then put them into a strainer to drain off the fat; put into the same pan two tablespoonfuls of sherry, and reduce this to half the quantity, add one and a half gills of thick tomato sauce, and boil up together, then replace the kidney with half its bulk of sliced button mushrooms; let these become quite hot in the sauce, which, however, must not be allowed to boil, or the kidney will become hard. Dish up in a pile, and garnish round with little thinly cut slices of bacon that have been fried till quite crisp; form a pretty border with little croûtons prepared as follows: Cut some bread in kite shapes and fry a pale golden colour in clarified butter or clean fat, then cover them with hard boiled yolk of egg that has been pressed through a wire sieve, and over this sprinkle a little hard boiled white of egg prepared in the same way; also sprinkle on each a little chopped parsley, and serve very hot.

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