Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lamb Kidneys Skinned and chopped |
| ½ cup | Butter |
| 1 tablespoon | Flour |
| 3 tablespoons | Red wine |
| 1 \N | Chicken stock cube |
| ½ pint | Water |
| ½ teaspoon | Pepper |
| 2 tablespoons | Chopped parsley |
| ¼ pounds | Mushroom, chopped |
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 <pamk@...> on Mar 18, 1997