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Extemporary Sauces
Appears in
Published 1930
Do not imagine that ten-minute cooking is going to condemn you to an eternal round of beefsteak without any of the frills of finer cookery.
Your gas stove has two burners, if not three. What is to prevent you cooking slices of ox kidney in butter on the one, while you make a sauce béarnaise on the other?
During the same ten minutes you can prepare both the kidneys and the sauce. The result is delicious. I have done it time and again. Thanks to the sauce, the ordinary ox kidneys, despised by the fastidious, assume an aristocratic demeanour.
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