The 1901 Cookbook Archive
No. 973 — Pork or Beef Kidneys, French Style
English historical translation of Molokhovets recipe No. 973 from the 1901 Russian cookbook, retaining original methods and measures.
Pork kidneys, but preferably beef kidneys, are said to be prepared in France as follows.
Put the kidneys into boiling water, bring to the boil several times, skim, remove and cool. Cut into thin slices.
Fry a spoonful of flour in a spoonful of butter and thin with ¾ glass of broth and ¾ glass of Madeira or sherry. Add one baked onion, mashed.
Salt the kidneys and sprinkle lightly with flour and pepper. Add to the sauce, cover and stew over low heat for about an hour.
Alternatively, bring the kidneys to the boil in essence sauce No. 392.
Historical editorial note: The description of a 'French' method is historical attribution. Kidney preparation should follow current food-safety standards.
Original source: Read Russian recipe No. 973. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.