Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 237

Skin and slice three pairs of lambs’ kidneys. Cut into halves fourteen canned mushrooms. Heat together a cup of bouillon and a half-cup of the liquor from a can of mushrooms. Cook together in a saucepan a tablespoonful, each, of butter and browned flour, and when these bubble pour upon them the bouillon and mushroom liquor. Stir to a thick sauce and add a teaspoonful of Worcestershire sauce, the same quantity of tomato catsup, a half-teaspoonful of onion juice, salt to taste and a dash of paprika. Now stir in the mushrooms and sliced kidneys. Cook for five minutes after the boil is reached, stirring constantly.