Kidneys in Sour Sauce Recipe
Ingredients
| Two 1/2 lb. lamb kidneys, fat and membrane removed, thinly sliced | ||
| Butter | 2 Tablespoon | |
| Onion | 1 , finely chopped | |
| Flour | 1 Tablespoon | |
| 1/2 cup water or meat stock | ||
| White wine vinegar | 1 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1/2 cup meat stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a saucepan, melt the butter and saute the onion over medium heat until it is lightly browned about 10 minutes.
Add the kidneys and, turning them frequently, saute them until they are pinkish brown about five minutes.
Remove them from the pan and keep them warm.
Sprinkle the flour into the saucepan, stir it until it is lightly browned, then stir in the 1/2 cup [125 ml.] of water or stock.
Add the vinegar, wine, lemon juice, 1/4 cup [50 ml.] of stock and a pinch of pepper.
Cook, stirring constantly, until the liquid boils, then reduce the heat and simmer, stirring occasionally, until the sauce is well reduced—about 20 minutes.
Add the kidneys and cook them for five minutes to heat them through.
Just before serving, add a pinch of salt.
Add the kidneys and, turning them frequently, saute them until they are pinkish brown about five minutes.
Remove them from the pan and keep them warm.
Sprinkle the flour into the saucepan, stir it until it is lightly browned, then stir in the 1/2 cup [125 ml.] of water or stock.
Add the vinegar, wine, lemon juice, 1/4 cup [50 ml.] of stock and a pinch of pepper.
Cook, stirring constantly, until the liquid boils, then reduce the heat and simmer, stirring occasionally, until the sauce is well reduced—about 20 minutes.
Add the kidneys and cook them for five minutes to heat them through.
Just before serving, add a pinch of salt.
Chef
