2 cups (225 g) 8 oz flour
pinch of salt
2 eggs
568 ml (1 pint) milk
8 lambs' kidneys, skinned, cored and chopped
1 large onion, skinned and very finely chopped
3/4 stick (6 Tbsp) 75 g butter
350 g (12 oz) mushrooms, wiped and finely chopped
1 garlic clove, skinned and crushed
2 glasses dry sherry
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
pinch of salt
2 eggs
568 ml (1 pint) milk
8 lambs' kidneys, skinned, cored and chopped
1 large onion, skinned and very finely chopped
3/4 stick (6 Tbsp) 75 g butter
350 g (12 oz) mushrooms, wiped and finely chopped
1 garlic clove, skinned and crushed
2 glasses dry sherry
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
method
1. Sieve the flour and salt. Beat in the eggs and milk gradually. Whisk until smooth.
2. Saute the kidneys and onion in 50 g (2 oz) butter until the onion is transparent; add the mushrooms, crushed garlic and sherry. Cook gently for a few minutes and add the fresh cream.
3. Simmer gently until sauce is reduced and thick, then season.
4. Heat the remaining 25 g (1 oz) butter in a flan dish, add the batter and pour the kidney mixture in the centre. Bake in the oven at 200°C (400°F) mark 6 for 35 minutes, until the pastry is crisp, golden and well risen. Serve at once.
2. Saute the kidneys and onion in 50 g (2 oz) butter until the onion is transparent; add the mushrooms, crushed garlic and sherry. Cook gently for a few minutes and add the fresh cream.
3. Simmer gently until sauce is reduced and thick, then season.
4. Heat the remaining 25 g (1 oz) butter in a flan dish, add the batter and pour the kidney mixture in the centre. Bake in the oven at 200°C (400°F) mark 6 for 35 minutes, until the pastry is crisp, golden and well risen. Serve at once.
serving amount
serves 4
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