Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt butter in
pan, add crushed garlic, finely chopped onion, salt and pepper, cook a few
minutes. Add kidneys, cook quickly on both sides. Add Worcestershire sauce,
sherry and parsley to pan, blend well. Spoon onto slices of hot buttered
toast.
Delicious as a supper dish; or serve with hot rice, into which some finely
chopped parsley has been tossed.
From: Australian Women's Weekly Cookbook - 1970
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net>
on Jun 27, 1998
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