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Two Beef Kidneys, One Forced

Two beef kidneys are prepared, one stuffed with forced meat and both braised, served with sauce ravigot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Two Beef Kidneys, One Forced

Ingredients

Directions

Prepare the kidneys

  1. Make an incision in one kidney and scoop out a little meat.

  2. Fill the cavity with forced meat.

  3. Finely shred the kidney that is not forced.

Cook and serve

  1. Braise both kidneys for two hours.

  2. Heat the sauce ravigot in a saucepan.

  3. Place the shredded kidney on a dish and the braised kidney in the middle.

  4. Garnish with paste or croutons.

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. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Beef kidneys
Form the main body of the dish, becoming tender when braised slowly.
Forced meat
Fills the cavity, adding moisture and a richer texture to the kidney.
Sauce ravigot
Adds moisture and a sharp, savoury flavour to the finished dish.

The step that matters

Braise both kidneys for two hours. Kidney is firm and can turn tough if cooked too hard or too fast. A gentle, steady braise breaks down connective tissue slowly, leaving the meat tender and moist.

“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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