The 1901 Cookbook Archive
No. 921 — Tartines with Veal Kidneys
English historical translation of Molokhovets recipe No. 921 from the 1901 Russian cookbook, retaining original methods and measures.
Fry veal kidneys in butter and cut into slices.
Slice French white bread and brush it on both sides with melted butter. Put kidney slices on each piece.
Drizzle with the butter in which the kidneys fried, sprinkle with grated Parmesan, drizzle again and bake until browned.
Transfer to a plate and pour over the juices that collected.
Historical editorial note: Kidneys must be handled and cooked according to modern food-safety guidance.
Original source: Read Russian recipe No. 921. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.