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Kidneys in a sauce

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


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


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

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