Ox-Kidney A La Berrichonne
|Ox kidney||1⁄2 Can (5 oz)|
|Red wine||1 Tablespoon|
|Onions||1 Small, for garnish|
Scald the 1/2 kidney, and remove the fat; cut in slices about 1/4" thick, fry these in fat, then take them out and keep hot in a pan standing in a dish of hot water.
Boil the mushrooms in a little salted water, and drain.
Make a brown roux with the fat in which you tossed the kidney and a little flour, moisten with red wine and the same quantity of the water in which the mushrooms were boiled.
Now add the mushrooms, and cook for 10 minutes; cover the slices of kidney with this sauce.
Garnish with the small onions lightly browned in butter.