|Sheep kidney/1 pork kidney||2|
|Finely chopped parsley||1⁄2 Teaspoon|
|Brown sauce||4 Tablespoon (Good Quality)|
Skin the kidneys, cut them across into very thin slices and remove the core.
Chop the shallot or onion finely.
Heat the butter and fry the shallot until golden brown, then put in the kidney and parsley.
Season with salt and pepper, and toss over heat for 5-6 min Add the brown sauce, mix it well with the kidneys and, when thoroughly hot, serve.
Serving size: Complete recipe
Calories 372 Calories from Fat 230
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 398 mg132.7%
Sodium 799.9 mg33.3%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0.31 g1.3%
Sugars 8.3 g
Protein 17 g34.3%
Vitamin A 30.7% Vitamin C 27.2%
Calcium 3.3% Iron 38%
*Based on a 2000 Calorie diet