Nero Wolfe's Lamb Kidneys Bourguignonne
Serves:
Ingredients:
18
Lamb kidneys
1
tb
Minced celery
1
tb
Minced watercress
1/2
Bay leaf
2
c
Dry red wine
1/2
lb
Mushrooms, minced
2
Shallots, minced
6
tb
Butter
Pepper, freshly ground
Salt
1/2
c
Flour
1/4
ts
Thyme
Method:
1>.
Soak the kidneys in cold water for 10 minutes.
Remove the membranes and connective tissue and cut the kidneys across in half.
2>.
Season the flour with the salt and pepper and dredge the kidneys.
Saute them in 4 tablespoons of the butter and set aside.
Add the shallots and mushrooms to the butter.
Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally.
3>.
Add the wine, bay leaf, watercress, celery, thyme, 1/2 teaspoon salt, and a few grindings of black pepper.
Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes.
4>.
When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning.
Serve over rice.