8 sheep's kidneys
2 tablespoons oil
1 cup Espagnole Sauce (see below)
salt and pepper
125 g (4 oz) button mushrooms
2 tablespoons butter
4 thin sausages or 8 chipolatas
chopped parsley for garnish
toast triangles for serving
2 tablespoons oil
1 cup Espagnole Sauce (see below)
salt and pepper
125 g (4 oz) button mushrooms
2 tablespoons butter
4 thin sausages or 8 chipolatas
chopped parsley for garnish
toast triangles for serving
method
Saute of Kidneys Turbigo
Saute of Kidneys Turbigo
Serves: 4
Cooking time: 20 minutes
8 sheep's kidneys
2 tablespoons oil
1 cup Espagnole Sauce (see below)
salt and pepper
125 g (4 oz) button mushrooms
2 tablespoons butter
4 thin sausages or 8 chipolatas
chopped parsley for garnish
toast triangles for serving
1. Remove skin from kidneys, cut in half and remove fatty cores.
2. Saute in oil in a frying pan for 4 to 5 minutes. Do not overcook.
3. Drain well and place in small saucepan with espagnole sauce. Leave on low heat to heat through gently.
4. Saute mushrooms in butter.
5. Fry sausages in oil left from kidneys, cut in half if long.
6. Place kidneys and sauce in a serving dish, arrange mushrooms and sausages on top, sprinkle with chopped parsley and place toast triangles around sides of dish.
7. Serve immediately.
Cooking time: 1 1/4 hours Yield: 2 cups
60 g (2 oz) butter
2 bacon rashers, chopped
1 carrot, chopped
1 stalk celery, chopped
1 onion, sliced
4 tablespoons plain flour
3 cups Beef Stock
4 mushrooms, sliced
2 tablespoons tomato paste bouquet garni
salt and pepper
2-3 tablespoons sherry
1. Heat butter in a heavy saucepan, add bacon, carrot, celery and onion and cook gently until vegetables are golden brown—they must not burn.
2. Add flour and stir well.
3. Cook over gentle heat until the roux is a deep golden brown (12 to 15 minutes). Do not allow to burn.
4. Add stock and bring to boil, stirring continuously.
5. Add mushrooms, tomato paste, bouquet garni, salt and pepper and simmer gently, uncovered, for at least 1 hour, stirring fequently and skimming if necessary.
6. Strain through a fine pointed strainer.
7. Add sherry, taste and adjust flavour if necessary before serving.
Saute of Kidneys Turbigo
Serves: 4
Cooking time: 20 minutes
8 sheep's kidneys
2 tablespoons oil
1 cup Espagnole Sauce (see below)
salt and pepper
125 g (4 oz) button mushrooms
2 tablespoons butter
4 thin sausages or 8 chipolatas
chopped parsley for garnish
toast triangles for serving
1. Remove skin from kidneys, cut in half and remove fatty cores.
2. Saute in oil in a frying pan for 4 to 5 minutes. Do not overcook.
3. Drain well and place in small saucepan with espagnole sauce. Leave on low heat to heat through gently.
4. Saute mushrooms in butter.
5. Fry sausages in oil left from kidneys, cut in half if long.
6. Place kidneys and sauce in a serving dish, arrange mushrooms and sausages on top, sprinkle with chopped parsley and place toast triangles around sides of dish.
7. Serve immediately.
Espagnole Sauce
Cooking time: 1 1/4 hours Yield: 2 cups
60 g (2 oz) butter
2 bacon rashers, chopped
1 carrot, chopped
1 stalk celery, chopped
1 onion, sliced
4 tablespoons plain flour
3 cups Beef Stock
4 mushrooms, sliced
2 tablespoons tomato paste bouquet garni
salt and pepper
2-3 tablespoons sherry
1. Heat butter in a heavy saucepan, add bacon, carrot, celery and onion and cook gently until vegetables are golden brown—they must not burn.
2. Add flour and stir well.
3. Cook over gentle heat until the roux is a deep golden brown (12 to 15 minutes). Do not allow to burn.
4. Add stock and bring to boil, stirring continuously.
5. Add mushrooms, tomato paste, bouquet garni, salt and pepper and simmer gently, uncovered, for at least 1 hour, stirring fequently and skimming if necessary.
6. Strain through a fine pointed strainer.
7. Add sherry, taste and adjust flavour if necessary before serving.
serving amount
serves: 4
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