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Kidneys In Wine

French.Palate's picture
Ingredients
  Butter 2 Ounce
  Lamb kidneys 8 , skinned and halved
  Onion 1 Large, sliced
  Carrot 1 Large, sliced
  Flour 1 Tablespoon
  Tomato puree 1 Teaspoon
  Red bordeaux wine 1⁄2 Pint
  Beef stock 1⁄2 Pint
  Parsley sprigs 1
  Thyme sprig 1
  Bay leaf 1
  Flat mushrooms 1⁄2 Pound
  Browned breadcrumbs 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

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 375°F, Gas Mark 5 for 15 minutes or until the top is browned.
Sprinkle with parsley before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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