3 oz (75 g) noodles
salt
5 sheep kidneys, skinned, halved and cored
flour for coating
3/4 stick (6 Tbsp) 75 g butter
1 small onion, chopped
2 oz (50 g) button mushrooms, halved
2/3 cup (150 ml) 1/4 pt white wine
2 teaspoons flour
pepper
chopped parsley to garnish
salt
5 sheep kidneys, skinned, halved and cored
flour for coating
3/4 stick (6 Tbsp) 75 g butter
1 small onion, chopped
2 oz (50 g) button mushrooms, halved
2/3 cup (150 ml) 1/4 pt white wine
2 teaspoons flour
pepper
chopped parsley to garnish
method
1. Cook the noodles in boiling salted water until they are tender.
2. Meanwhile, coat the kidney pieces with flour.
3. Melt 50 g (2 oz) of the butter in a frying pan, add the kidney pieces and brown on both sides.
4. Add the onion and fry until softened.
5. Stir in the mushrooms and fry for a further 2 minutes.
6. Add the wine, stir well and bring to the boil. Leave to simmer gently.
7. Drain the noodles and arrange in a warmed serving dish. Keep hot.
8. Blend the remaining butter with the 2 teaspoons flour to make a paste.
9. Add to the kidney mixture and simmer, stirring, until thickened. Add salt and pepper.
10. Pour the kidney mixture over the noodles and sprinkle with parsley.
2. Meanwhile, coat the kidney pieces with flour.
3. Melt 50 g (2 oz) of the butter in a frying pan, add the kidney pieces and brown on both sides.
4. Add the onion and fry until softened.
5. Stir in the mushrooms and fry for a further 2 minutes.
6. Add the wine, stir well and bring to the boil. Leave to simmer gently.
7. Drain the noodles and arrange in a warmed serving dish. Keep hot.
8. Blend the remaining butter with the 2 teaspoons flour to make a paste.
9. Add to the kidney mixture and simmer, stirring, until thickened. Add salt and pepper.
10. Pour the kidney mixture over the noodles and sprinkle with parsley.
serving amount
serves 4
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