Skip to main content
Main

Kidneys Sautes a LA Chasseur

Kidneys sautéed in butter, sauce chasseur, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Kidneys Sautes a LA Chasseur

Ingredients

Directions

Prepare the kidneys

  1. Remove the thin skin from the kidneys and cut them in half lengthwise.

  2. Melt the butter in a saucepan until boiling, then add the kidneys.

  3. Season lightly with salt and pepper, and stir over a brisk fire until they are underdone inside to retain juiciness.

  4. Remove the kidneys and drain off the butter from the saucepan.

Make the sauce and serve

  1. Add boiling water and Sauce Chasseur to the saucepan, boil for two minutes.

  2. Return the kidneys to the saucepan with a small piece of fresh butter, a squeeze of lemon, and chopped parsley.

  3. Shake the saucepan to combine the butter with the sauce, then serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Kidneys
Main protein; searing briefly keeps the centre tender and juicy rather than firm.
Butter
Carries the heat for sauteing and, added at the end, gives the sauce a glossy, rich finish.
Sauce chasseur
Provides the body, savoury flavour and mushroom-and-wine character that defines the dish.
Lemon juice
Adds acidity that brightens the rich butter and sauce.

The step that matters

Stir the kidneys over a brisk fire only until underdone inside. Kidney meat turns firm and dry when overcooked. Cooking quickly over high heat sears the outside while leaving the inside tender and juicy, so the kidneys should be removed before they are fully cooked through.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes