Riñones Salteados Al Jerez

Kidneys Sautés With Jerez

Ingredients

  • A few lamb’s kidneys
  • 1 tumbler of sherry, a little lard, a few tablespoons of Espagnole sauce
  • 1 teaspoon of chopped parsley, small triangular croûtons of fried bread, salt and pepper.

Method

Remove the fat and skin from the kidneys, slice them and cut in small pieces. Cook on a brisk fire in a little lard, seasoning with salt and pepper. In 3 to 4 minutes remove from the pan and drain on a colander. Put the sherry in a frying pan and reduce by half. Then add to it 1 or 2 tablespoons of Espagnole sauce, and cook the kidneys in this sauce for a few minutes. Put on a hot dish, sprinkle with chopped parsley, and garnish with the croûtons.

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