| 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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