Kidneys in wine sauce

Kidneys in wine sauce

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 veal kidneys
or 6 lamb’s kidneys
plain flour, seasoned with salt and pepper
60g butter
2 tablespoons chopped spring onions
2 teaspoons dijon mustard
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 cup chopped parsley

Method

  1. Skin the kidneys, remove core and slice thinly. Dust with seasoned flour and brown in half the butter. Remove to a warm dish. Add the spring onions to the frying pan and cook. Add the mustard with the remaining butter and then add the wine and lemon juice. Return the kidneys to the pan and cook gently, until the liquid is reduced by half. Add the parsley and cook for 1 minute. Serve with fluffy boiled rice, noodles or with toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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