Kidneys in mustard and wine sauce

Kidneys in mustard and wine sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
6 lamb kidneys, skinned, cored and thinly sliced
plain flour, seasoned
60g butter
3 shallots, chopped
2 tablespoons french mustard
125ml dry red or white wine
2 teaspoons lemon juice
15g parsley, chopped

Method

  1. Roll kidney slices in seasoned flour and brown quickly in half the butter in a frying pan. Remove kidneys to a heated dish.
  2. Add shallots to pan and cook until soft. Blend mustard with remaining butter, and add with wine and lemon juice to pan.
  3. Return kidneys and cook gently until liquid is reduced by half. Add parsley and cook for 1 minute. Serve with boiled rice or noodles or hot toast.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again