Sauted Kidneys With Shallots Recipe
Ingredients
| 6 sheep's kidneys | ||
| Shallots | 2 | |
| 1 oz. butter or fat | ||
| Brown sauce | 1/4 Pint | |
| Watercress | ||
| Croutes of fried or toasted bread | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Skin the kidneys and remove the cores.
Soak for 5 min in cold water.
Dry and cut into 1/4-in slices.
Finely chop the shallots, heat the fat in a saute pan and fry them slightly.
Then put in the sliced kidney and shake and toss over the heat for about 5 min.
Drain off the surplus fat and add the brown sauce, sherry (if used) and salt and pepper.
Stir over a gentle heat until thoroughly hot, but take care not to let the mixture boil.
Serve hot on toast or fried bread, garnished with watercress.
Soak for 5 min in cold water.
Dry and cut into 1/4-in slices.
Finely chop the shallots, heat the fat in a saute pan and fry them slightly.
Then put in the sliced kidney and shake and toss over the heat for about 5 min.
Drain off the surplus fat and add the brown sauce, sherry (if used) and salt and pepper.
Stir over a gentle heat until thoroughly hot, but take care not to let the mixture boil.
Serve hot on toast or fried bread, garnished with watercress.
Chef
