The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Cook the kidneys until red gravy runs when cut.
Place the kidneys hollow side up on a very hot dish.
Add ½ teaspoon of maître d'hôtel butter to each kidney.
Serve quickly with toasted bacon if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Kidneys
- Forms the main body of the dish and carries its mild, rich flavour.
- Maître d'hôtel butter
- Melts over the hot kidneys, adding fat, richness and a fresh herby flavour.
The step that matters
Cooking the kidneys until red gravy runs when cut. Kidneys turn firm and rubbery when overcooked, while underdone ones stay soft and raw inside. The juices running red signal that the centre is still tender and moist, so timing decides the texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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