| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb, Kidneys, Meats |
3 |
Servings |
INGREDIENTS
| 6 |
|
Lamb kidneys |
| 2 |
tb |
Bacon drippings |
| 1/4 |
lb |
Mushrooms |
| 2 |
tb |
Finely chopped parsley |
| 1/4 |
c |
Sherry wine |
| 1/2 |
c |
Heavy cream |
| 10 |
oz |
Frozen peas, cooked and drained |
|
|
Hot buttered toast points |
INSTRUCTIONS
This recipe came from the 1962 edition of The Sunday News Family Cookbook.
1. Trim fat and membrane from rinsed kidneys and cut into thin slices,
removing tubes and tough muscle.
2. Heat the bacon drippings in a large heavy skillet; add the sliced
kidneys and saute until lightly browned.
3. Add the cleaned sliced mushrooms, chopped parsley and sherry wine and
simmer for 6 minutes.
4. Add the heavy cream with the cooked and drained peas and simmer
carefully to heat through. Do not allow to boil.
5. Serve on hot buttered toast points. Submitted By MARY RIEMERMAN On
03-21-95 (0828)
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