Riñones con Jerez

Kidneys with Sherry

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 8 lamb’s kidneys
  • 2 oz. clarified butter
  • 1 large onion, finely chopped


Remove skin and excess fat from kidneys. Cut lengthwise in halves. Soak in salted water for 15 minutes. Remove from water and pat dry with paper towels. Set aside.

Heat the butter in a frying pan and sauté the onion until tender and lightly browned. Remove with a slotted spoon and keep it warm. Mix the salt, pepper and flour. Toss the kidneys in this mixture.

If necessary add a