Savory Lamb Kidney Saute
|Lamb kidneys||12 , sliced|
|Whole wheat flour||3 Tablespoon|
|Stock||3 Cup (48 tbs)|
|Essence/Of sweet herbs||2 Teaspoon|
|Nutritional yeast||3 Tablespoon|
|Parsley||1 Tablespoon, minced|
Dredge kidneys in flour.
Saute kidneys in oil and remove kidneys from pan.
Add stock, essence of sweet herbs, salt, yeast and tarragon to pan in which kidneys were cooked.
Cover and simmer for 10 minutes.
Arrange kidneys on toast and pour sauce over.
Garnish with parsley and serve.