Rognons au Porto “La Paillote”

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 calf’s kidneys
  • 2 tablespoons butter
  • ½ Spanish onion, finely chopped

Method

Free kidneys of fibres and fat; slice thinly. Melt butter in a frying pan; when butter is sizzling, add sliced kidneys. Then add finely chopped onion and parsley, and sauté, stirring constantly, for a few minutes. Season to taste with salt and freshly ground black pepper. Add sliced mushrooms and continue cooking, stirring continuously. Add flour; stir in port; and cook until well blended. Serv