Kidneys in a sauce

Recipe from: 12/5/1991 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 1
    onion, finely chopped
  • butter for frying
  • 8
    sheep's kidneys, membrane and core removed
  • 125
    ml
    white wine
  • 25
    ml
    prepared French mustard
  • 250
    ml
    cream
  • salt and pepper to taste
  • juice of half a lemon
  • 30
    ml
    chopped fresh parsley
 

Method

 
Sauté the onion in a little butter until soft. Add the kidneys and sauté until browned but still slightly pink inside. Remove from the pan. Add the white wine, mustard and cream to the pan juices and simmer until a thick sauce forms. Season to taste with salt and pepper, lemon juice and chopped parsley. Return the kidneys to the pan and heat until warmed through. Serve hot with fried tomato and mushrooms and extra lemon slices. Serves 4-6.
 

Read more on: lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.