Kidneys In Wine Recipe
Kidneys In Wine Recipe with Lambs Kidneys, Butter, Onion, Carrot, Tomato Puree, Red Wine, Stock, Mushrooms, Herbs & Breadcrumbs.
INGREDIENTS
8 Lambs Kidneys, skinned and halved
2 oz (50g) Butter
1 Large Onion, sliced
1 lareg Carrot, sliced
1 tablespoon Plain Flour
1 teaspoon Tomato Puree
1/2 pint (300ml) Red Bordeaux Wine
1/2 pint (300ml) Beef Stock
1 Spig of Parlsey
1 Sprig of Thyme
1 Bay Leaf
8 oz (225g) Flat Mushrooms
2 tablespoons Browned Breadcrumbs
1 tablespoon Chopped Parsley
METHOD
Melt 1 1/2 oz (40g) 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 oven-proof dish. Arrange the Mushrooms on top, stalks uppermost. Sprinkle with Breadcrumbs and brush with the remaining Butter, which has been melted. Cook at 375F / 190C / Mark 5 or 15 minutes or until the top is browned. Sprinkle with Parsley before serving. Serves 4.
Based on the Kidneys In Wine recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).