Ingredients Jump to Instructions ↓

  1. 8 Lamb kidneys

  2. 2 tablespoons 30ml Butter

  3. 1 tablespoon 15ml Mild vegetable oil

  4. 1/2 lb 227g / 8oz Common store mushrooms* - sliced

  5. 2 teaspoons 10ml Shallots or green onions - chopped

  6. 1/3 cup 78ml Warm brandy

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/2 teaspoon 2 1/2ml Dry mustard

  10. 3/4 cup 177ml Heavy cream

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Shaggy Parasol Mushroom Trim the fat from the kidneys and cut them into slices.

  2. 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.

  3. 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.

  4. This recipe yields 4 main course servings.


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