Riñones Salteados Al Jerez

Name: Riñones Salteados Al Jerez (Kidneys Sautés With Jerez)
Cuisine: Spain
Ingredients: A few lamb’s kidneys; 1 tumbler of sherry, a little lard, a few tablespoons of Espagnole sauce; A few lamb’s kidneys; 1 tumbler of sherry, a little lard, a few tablespoons of Espagnole sauce; 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.; 1 teaspoon of chopped parsley, small triangular croûtons of fried bread, salt and pepper.; 1 teaspoon of chopped parsley, small triangular croûtons of fried bread, salt and pepper.; 1 teaspoon of chopped parsley, small triangular croûtons of fried bread, salt and pepper.; 1 teaspoon of chopped parsley, small triangular croûtons of fried bread, salt and pepper.

Kidneys Sautés With Jerez

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A few lamb’s kidneys
1 tumbler of sherry, a little

Europe
Spain
Main course

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