Riñones De Carnero a La Señorito

Lamb’s Kidneys à La Señorito

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


  • 5 or 6 lamb’s kidneys, Espagnole sauce
  • 1 or 2 truffles
  • 1 small onion
  • 1 pint of shelled peas
  • 12 small mushrooms
  • 2 or 3 slices of lean ham
  • 1 hard-boiled egg, butter
  • 4 or 5 tablespoons of white wine, parsley, salt and pepper.


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 the most—on a fairly quick fire. Now mix in the Espagnole sauce, the cooked peas, sliced truffle and the cooked mushrooms. Cook all for a few minutes longer till the kidneys are done. Place on a hot dish and garnish with vegetables, the fried ham and slices or quarters of hard-boiled egg.