Kidneys with Madeira

Name: Kidneys with Madeira
Yield: Serves 4
Cuisine: France
Ingredients: salt and pepper; ½ lb/250 g mushrooms, thinly sliced; 1 tbsp oil; 6 tbsp/90 ml Madeira; 1 cup/250 ml brown veal stock; 2-3 calf’s kidneys or 8-10 lamb’s kidneys (1½-2 lb/750 g-1 kg); ½ cup/125 g cold butter, cut in pieces (for sauce); 1 tbsp chopped parsley; 2 tbsp/30 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Prepare the kidneys. Crispy fried potatoes are the perfect accompaniment.

Ingredients

2-3 calf’s kidneys or 8-10 lamb’s kidneys (1½-2 lb/750 g

Europe
France
Dinner
Gluten-free
Mediterranean

Method

Prepare the kidneys, leaving lamb’s kidneys whole and cutting calf’s kidneys in half.
Melt half the butter in a frying pan, add the mushrooms with salt and pepper and sauté until they are tender and the liquid has evaporated, 5-7 minutes. Keep the mushrooms warm.
Heat the oil and remaining butter in a large frying pan until foaming. Add the kidneys an