Sauteed Kidneys

1 pound veal or lamb kidneys 1 cup sliced mushrooms
3 Tbs butter 1/4 cup red wine
1 Tbs oil Salt
4 Tbs finely chopped onion Waffles or toast

Prepare the kidneys. Melt the butter and oil in a skillet. Quickly brown the kidneys, cooking for just a minute before removing to a warm plate. Add the onion and mushrooms to the pan and cook, stirring, until the onion is soft. Pour in the wine and cook a minute; then return the kidneys to the pan, add salt to taste, and heat through. Serve on waffles or toast.

Fannie Farmer Cookbook

Fer de Lance Recipe Index

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Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , , | 1 Comment

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  1. Pingback: Fer de Lance Recipe Index | A Wolfe In The Kitchen

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