Kidneys In Mustard Sauce
|Lamb kidneys||8 , skinned and split in half|
|French mustard||2 Teaspoon|
|Chopped green/French shallots||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Soak kidneys in cold water for 30 minutes. Drain, remove cores and slice thinly. Coat kidney slices in seasoned flour and brown in half the butter. Remove and keep hot. Stir mustard into fat in pan with remaining butter, add shallots, cook for 1 minute, stirring, then add wine and lemon juice. Return kidneys and cook gently for a few minutes. Add parsley and cook for 1 minute. Serve with fluffy boiled rice or noodles, or with toast. Serves 4.