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 from them when cut.
Place the kidneys hollow side up on a very hot dish.
Add ½ teaspoon of maitre d’Hôtel butter to each kidney.
Serve quickly, optionally with toasted bacon.
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
- The main protein, cooked until just done so it stays tender rather than tough.
- Maitre d’hôtel butter
- Melts over the hot kidneys, adding richness and fat that carries the herb and lemon flavour.
The step that matters
Cook the kidneys until red gravy runs from them when cut. Kidneys turn tough and dry when overcooked, so the cook should stop once the juices show the right doneness. Serving quickly keeps the texture tender and the butter melting.
“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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