Flambeed Lamb Kidneys

Recipe Ingredients

8		Lamb kidneys
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Mild vegetable oil
1/2 lb	227g / 8oz	Common store mushrooms* - sliced
2 teaspoons	10ml	Shallots or green onions - chopped
1/3 cup	78ml	Warm brandy
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Dry mustard
3/4 cup	177ml	Heavy cream

Recipe Instructions

* Alternate Mushrooms: Shaggy Parasol Mushroom

Trim the fat from the kidneys and cut them into slices.

Heat the butter and oil in a saute pan or skillet. Add the kidney slices, mushrooms, and shallots. Saute for 4 to 5 minutes or until the kidneys turn brown but are still pink at the center.

Add the warm brandy. Ignite. When the flames burn out, sprinkle with salt and pepper. Stir in the dry mustard and heavy cream. Cook until the cream is hot, and serve over rice or noodles.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

Rating

Average rating:

7 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.