Kidneys With Red Wine
|Butter||2 Ounce (50 Gram)|
|Lambs kidneys||8 , skinned and halved|
|Onion||1 Large, thinly sliced|
|Carrot||1 Large, thinly sliced|
|Tomato puree||1 Teaspoon|
|Red wine||13 Fluid Ounce (100 Milliliter)|
|Stock||18 Fluid Ounce (250 Milliliter)|
|Flat mushrooms||8 Ounce (225 Gram)|
|Browned breadcrumbs||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Melt 40 g/1 1/2 oz of the butter in a flameproof casserole.
Add the kidneys and brown quickly on both sides.
Remove them from the pot.
Add the onion and carrot to the casserole and fry until they are golden brown.
Sprinkle over the flour and stir in well, then stir in the tomato puree.
Stir in the wine, bring to the boil and boil until reduced by about one-quarter.
Add the stock and return to the boil.
Replace the kidneys in the casserole and add the bouquet garni.
Cover the casserole and transfer to a preheated moderately hot oven (200°C/400°F, Gas Mark 6).
Cook for 20 minutes.
Discard the bouquet garni and turn the kidney mixture into a baking dish.
Lay the mushrooms on top, stalks up, and sprinkle generously with breadcrumbs.
Dot with the remaining 15 g/ 1/2 oz butter.
Return to the oven and bake for a further 15 minutes or until the top is browned.