Rognons Sautés Au Vin Blanc

Kidneys Sautés in White Wine

This is a favourite luncheon dish in France, one of those excellent petits plats, dainty and yet sufficing.

Ingredients

  • The number of lamb kidneys required—allow 2 for each person—1 glass of white wine, butter
  • a little flour
  • 1 bayleaf, salt and pepper

Method

Remove the fat and skin from the kidneys, and cut in very thin slices. Melt the butter in a sauté pan and, when very hot, put in the sliced kidneys, the bayleaf, and season with salt and pepper. Cook for a few minutes on a brisk fire, shaking the pan, and turning the kidneys with a spoon. When nearly done—they should not take longer than 8 to 10 minutes in all—sprinkle with a little flour, stir it in well, then remove the pan from the fire, and add the white wine. Replace on the fire, and stir a few minutes longer. Serve very hot.

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