Kidneys in a sauce

Name: Kidneys in a sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 onion finely chopped; butter for frying; 8.00 sheep kidney; 125.00 ml wine white; 25.00 ml french mustard; 250.00 ml cream; salt and freshly ground black pepper to taste; lemon halved, juice only; 30.00 ml fresh parsley chopped

4 servings

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By Food24 November 03 2009

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Ingredients (9)

1.00	onion — finely chopped
	butter — for frying
8.00	sheep — kidney
125.00 ml	wine — white
25.00 ml	french mustard
250.00 ml	cream
	salt and freshly ground black pepper — to taste
	lemon — halved, juice only
30.00 ml	fresh parsley — chopped

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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.