|8 lamb kidneys||1 cup broth|
|3 Tbs butter||½ cup red wine|
|2 shallots, chopped||1 small bouquet parsley, chopped|
|1 clove garlic, minced||1 small piece celery, chopped|
|1 carrot, sliced||1 pinch thyme|
|2 Tbs flour||Salt and pepper|
Split the kidneys lengthwise and remove all fibers and skin. Soak in cold water for 1 hour, changing the water several times. Heat the butter in a saucepan, add shallots, parsley, celery, garlic and sliced carrot, and let brown slightly. Add ﬂour, let brown more, then pour in broth and wine. Add remaining seasonings and when boiling, put in the kidneys, which have been drained. Cook until kidneys are tender. Place the kidneys on a small dish and strain the sauce over them. Garnish with triangles of toast fried in butter and serve at once.
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