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Sauted Kidneys With Shallots

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  Sheep's kidneys 6
  Shallots 2
  Butter/Fat 1 Ounce
  Brown sauce 1⁄4 Pint
  Watercress 3
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 757 Calories from Fat 301

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 18 g90.1%

Trans Fat 0 g

Cholesterol 1072 mg357.3%

Sodium 1168.9 mg48.7%

Total Carbohydrates 57 g19.1%

Dietary Fiber 2 g7.8%

Sugars 16.5 g

Protein 53 g106.6%

Vitamin A 48.9% Vitamin C 66%

Calcium 9.4% Iron 116.6%

*Based on a 2000 Calorie diet

Sauted Kidneys With Shallots Recipe