Posts Tagged With: Lamb Kidneys

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

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

Rognans aux Montagnes

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.

Too Many Cooks

Fer de Lance Recipe Index

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

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