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Sauted Kidneys With Shallots

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Ingredients
  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)
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Butter

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