Recipe or source entry
Sheep's Kidneys Fine-Herbs
Prepare and broil the kidneys as indicated in the preceding case, and when done and dished up, fill the well of each kidney with a lump of maitre-d'hotel butter, No. 127; pour a very little glaze gravy under them, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/kidneys-herbs.html- Legacy revision
8531e8373e9b- Source checksum
bda22632bb1db9cef09a8e9a92f52372acf5bfdc18d83d6c15c7d74b3feb3edf- Legacy text checksum
e8ed7b191c3365d7ac765dfef9f49bd3e451f4c0823070edc727d3af7314f36e
Cite this page
Sheep's Kidneys Fine-Herbs. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/kidneys-herbs.html