| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 18 | Lamb kidneys | |
| 1/2 | c | Flour |
| Salt | ||
| Pepper, freshly ground | ||
| 6 | tb | Butter |
| 2 | Shallots, minced | |
| 1/2 | lb | Mushrooms, minced |
| 2 | c | Dry red wine |
| 1/2 | Bay leaf | |
| 1 | tb | Minced watercress |
| 1 | tb | Minced celery |
| 1/4 | ts | Thyme |
| (Counterfeit For Murder) |
INSTRUCTIONS
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. Source: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc. : 625 Madison Avenue, New York, NY 10022 : SBN 670-50599-4 : Library of Congress #72-75754 : 1973 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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