Nero wolfe's lamb kidneys bourguignonne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Lamb kidneys | |
| ½ | cup | Flour |
| Salt | ||
| Pepper, freshly ground | ||
| 6 | tablespoons | Butter |
| 2 | Shallots, minced | |
| (Counterfeit For Murder) | ||
| ½ | pounds | Mushrooms, minced |
| 2 | cups | Dry red wine |
| ½ | Bay leaf | |
| 1 | tablespoon | Minced watercress |
| 1 | tablespoon | Minced celery |
| ¼ | teaspoon | Thyme |
Directions
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, ½ 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