Creamed Kidneys in Wine
Use lambs' kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
Ingredients
- 1 oz butter
- 12 lambs' kidneys cored and halved
- 8 oz mushrooms sliced
- 3 celery sticks diced
- 1 medium onion skinned and finely chopped
- 1 oz plain flour
- 1/2 pint dry red wine
- 1 tsp mustard powder
- salt and pepper
- 5 floz fresh double cream
Instructions
- Melt the butter in a medium saucepan. Add the kidneys, mushrooms, celery and onion and fry gently for 10 minutes, until tender.
- Stir in the flour and cook for 1 - 2 minutes. Gradually stir in the wine, mustard and salt and pepper. Cook for a further 5 minutes. Stir in the cream and gently reheat. Serve on a bed of boiled rice with a green vegetable.
Calories: 283 kcal
Carbohydrates: 13 g
Protein: 4 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 75 mg
Potassium: 276 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 741 IU
Vitamin C: 4 mg
Calcium: 38 mg
Iron: 1 mg