Sauted Kidneys With Shallots
|Brown sauce||1⁄4 Pint|
|Croutons||1 Cup (16 tbs) (Fried / Toasted Bread)|
Skin the kidneys and remove the cores.
Soak for 5 min in cold water.
Dry and cut into 1/4-in slices.
Finely chop the shallots, heat the fat in a saute pan and fry them slightly.
Then put in the sliced kidney and shake and toss over the heat for about 5 min.
Drain off the surplus fat and add the brown sauce, sherry (if used) and salt and pepper.
Stir over a gentle heat until thoroughly hot, but take care not to let the mixture boil.
Serve hot on toast or fried bread, garnished with watercress.