Sherried kidneys on toast+
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Lamb kidneys | |
| 2 | tablespoons | Bacon drippings |
| ¼ | pounds | Mushrooms |
| 2 | tablespoons | Finely chopped parsley |
| ¼ | cup | Sherry wine |
| ½ | cup | Heavy cream |
| 10 | ounces | Frozen peas, cooked and drained |
| Hot buttered toast points | ||
Directions
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