Riñones De Carnero a La Señorito

Name: Riñones De Carnero a La Señorito (Lamb’s Kidneys à La Señorito)
Cuisine: Spain
Ingredients: 5 or 6 lamb’s kidneys, Espagnole sauce; 5 or 6 lamb’s kidneys, Espagnole sauce; 1 small onion; 1 or 2 truffles; 12 small mushrooms; 1 pint of shelled peas; 1 hard-boiled egg, butter; 2 or 3 slices of lean ham; 5 or 6 lamb’s kidneys, Espagnole sauce; 4 or 5 tablespoons of white wine, parsley, salt and pepper.; 4 or 5 tablespoons of white wine, parsley, salt and pepper.; 1 hard-boiled egg, butter; 4 or 5 tablespoons of white wine, parsley, salt and pepper.; 4 or 5 tablespoons of white wine, parsley, salt and pepper.

Lamb’s Kidneys à La Señorito

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a most popular dish in Madrid, and is to be found on the menu of all the restaurants and hotels.

Ingredients

5 or 6 lamb’s kidneys, Espagnole sauce
1 or 2 truffles
1

Europe
Spain
Main course
Side dish
Gluten-free

Method

Remove the fat and skin from the kidneys and cut in very thin slices. Put a little butter in a deep frying pan and, when hot, put in the kidneys, season with salt and pepper, sprinkle with the finely chopped onion and parsley, and add the white wine. Cook for a few minutes—3 or 4 at