Home › The Principles of Cookery › KIDNEYS (a la Tartare)

KIDNEYS (a la Tartare)

Broil five or six kidneys. Put them on a hot dish, and serve the following sauce with them, which should be prepared before the kidneys are put on to broil. Beat the yolk of an egg for two or three minutes. Add very gradually, in drops at first, six tea-spoonfuls of oil, and then one of tarragon vinegar. Beat the mixture well between every addition, or the oil will float on the top. Repeat until the sauce is of the consistency of thick cream. Four table-spoonfuls of oil, and one of vinegar, will be about the quantity required. Add a pinch of salt, a small pinch of cayenne pepper, a table-spoonful of unmixed French mustard, five or six gherkins, and three shallots, finely minced, a tea-spoonful each of chopped chervil, tarragon, and burnet, and half a tea-spoonful of chilli vinegar. Put a tea-spoonful of this sauce in the hollow of each kidney, and send the rest to table in a tureen. Time, six minutes to broil the kidney; about three-quarters of an hour to prepare the sauce. Sufficient for four or five persons. Probable cost, 3d. each.