Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Lamb kidneys 1/2 c Heavy cream
2 tb Bacon drippings 10 oz Frozen peas, cooked and
1/4 lb Mushrooms -drained
2 tb Finely chopped parsley Hot buttered toast points
1/4 c Sherry wine

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

Browse by categories