Kidneys In Tarragon
|Lamb kidneys||1 Pound (450 Gram)|
|Button mushrooms||4 Ounce (100 Gram)|
|Streaky bacon rashers||3|
|Butter/Margarine||2 Ounce (50 Gram)|
|Sunflower oil||1 Tablespoon|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Dry sherry||2 Tablespoon|
|Chopped tarragon||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Soured cream||1⁄4 Pint (150 Milliliter)|
|Tarragon sprig||1 (For Garnish)|
|Fried croutons||1 Cup (16 tbs), or baked (For Garnish)|
Remove the outer membrane (skin) from the kidneys.
Halve each kidney and take out the white core and fat.
Peel and slice the onions and separate into rings.
Wipe the mushrooms.
Remove the stalks and chop them, but leave the mushroom caps whole.
Derind the bacon and chop the rashers.
Heat half the butter or margarine with the oil and bacon rinds in a frying pan.
Fry the kidneys and onions until tender.
Lift out of the pan and discard the bacon rinds.
Add the remaining butter or margarine to the pan and fry the chopped mushroom stalks, whole mushrooms and chopped bacon for 5 minutes.
Replace the kidneys and onion rings.
Add the stock, sherry, chopped tarragon and seasoning.
Simmer for about 5 minutes to heat all the ingredients and allow the liquid to reduce by about half.
Stir the soured cream into the mixture just before serving and heat gently for 2 to 3 minutes.
Spoon the kidney mixture into a heated serving dish.
Garnish with tarragon and serve with croutons and a green salad.