Kidneys In Wine
|Lamb kidneys||8 , skinned and halved|
|Onion||1 Large, sliced|
|Carrot||1 Large, sliced|
|Tomato puree||1 Teaspoon|
|Red bordeaux wine||1⁄2 Pint|
|Beef stock||1⁄2 Pint|
|Flat mushrooms||1⁄2 Pound|
|Browned breadcrumbs||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Melt 1 1/2 oz. (3T) butter in a pan.
Add the kidneys and brown quickly, then remove from the pan.
Add the onion and carrot to the pan and fry until golden.
Blend in the flour, cook for 1 minute, then add the puree, wine and stock.
Bring to the boil, stirring.
Replace the kidneys in the pan with the herbs, cover and simmer for 20 minutes.
Discard the herbs and turn the kidney mixture into a shallow ovenproof dish.
Arrange the mushrooms on top, stalks uppermost.
Sprinkle with breadcrumbs and brush with the remaining butter, which has been melted.
Cook at 375Â°F, Gas Mark 5 for 15 minutes or until the top is browned.
Sprinkle with parsley before serving.