Kidneys In Sherry Recipe
Ingredients
| 12 sheeps kidneys | ||
| Onion | 1 Large, chopped | |
| Oil | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Sherry | 1/2 Cup (16 tbs) | |
| Water | 1 Tablespoon | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Remove the skin from the kidneys, halve and cut out any core.
2. Saute onion in the oil and butter until soft and golden. Lift out and set aside.
3. Brown the kidneys quickly on each side. Return the onion to the pan and add seasoning, sherry and stock; bring almost to the boil and reduce to simmer for 15 minutes, covered.
4. Thicken the sauce with a little cornstarch mixed in water. Serve.
2. Saute onion in the oil and butter until soft and golden. Lift out and set aside.
3. Brown the kidneys quickly on each side. Return the onion to the pan and add seasoning, sherry and stock; bring almost to the boil and reduce to simmer for 15 minutes, covered.
4. Thicken the sauce with a little cornstarch mixed in water. Serve.
Chef
