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Mutton Kidneys a LA Franqaise

Mutton kidneys sautéed with herbs, butter, flour, gravy, lemon, and sauce, served with fried sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Mutton Kidneys a LA Franqaise

Ingredients

Directions

Prepare the kidneys

  1. Skin the mutton kidneys and remove the fat without opening them.

  2. Slice the kidneys thinly and season with minced herbs, pepper, and salt.

Cook and serve

  1. Melt butter in a frying pan and brown the kidneys quickly on both sides.

  2. Stir in flour and shake well in the pan.

  3. Add gravy (or hot water), lemon juice, and sauce to the pan; bring to a boil.

  4. Pour the mixture into a dish garnished with fried sippets.

  5. Serve the sauce over the kidneys.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton kidneys
Main meat; browned quickly to develop flavour while staying tender inside.
Butter
Fat for browning the kidneys and adds richness to the pan.
Flour
Thickens the pan juices into a light sauce when stirred in with the fat.
Lemon juice
Adds acidity that brightens the rich kidneys and sauce.

The step that matters

Browning the kidneys quickly. Kidneys cook fast and turn tough and rubbery if overcooked. A brief, hot sear on both sides browns the surface while keeping the inside tender.

“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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