| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Light meals, Offal | 1 | Servings | |
INGREDIENTS
| 6 | Lamb Kidneys Skinned and | |
| chopped | ||
| 1/2 | c | Butter |
| 1 | T | Flour |
| 3 | T | Red wine |
| 1 | Chicken stock cube | |
| 1/2 | pt | Water |
| 1/2 | t | Pepper |
| 2 | T | Chopped parsley |
| 1/4 | lb | Mushroom, chopped |
INSTRUCTIONS
Fry kidneys in butter. Remove from heat. Add other ingredients. Returns to heat and simmer 10 minutes. Serve with mashed potatoes and green salad. Posted to EAT-L Digest 17 Mar 97 by Pam Knowles <[email protected]> on Mar 18, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 956
Calories From Fat: 830
Total Fat: 94.5g
Cholesterol: 244mg
Sodium: 741.9mg
Potassium: 1136.5mg
Carbohydrates: 21.6g
Fiber: 10g
Sugar: 3.5g
Protein: 14.5g