Rognons de Veau à L’alexander
A historical recipe from The Stag Cook Book, by Carroll Mac Sheridan (1922).
A historical recipe
The Stag Cook Book: Written for Men by Men, by Carroll Mac Sheridan (1922). Project Gutenberg eBook #48695.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Stag Cook Book, by Carroll Mac Sheridan (1922). Digitised by Project Gutenberg, eBook #48695 (https://www.gutenberg.org/ebooks/48695). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding ½ pound of very fine chopped fresh mushrooms, and put aside.
- Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color.
- Add the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard;
- incorporate into this appareil one pint of demi-glacé, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt, and let it cool down.
- Cut round canapes of bread 3 inches in diameter, and ½ inch thick, and fry in butter to crusts, and drain;
- then cover the crusts with this preparation to a half ball shape, pass through beaten egg, spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes.
- Dish up on napkin with fried parsley, and serve with demi-glacé sauce separate.