Rognons Flambés

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8-12 lamb kidneys
  • 4-6 tablespoons butter
  • 2-4 tablespoons finely c


Remove thin outer skins from kidneys. Sauté quickly in half the butter with finely chopped onion until kidneys stiffen and begin to brown. Dice kidneys (the interiors will still be raw); melt remaining butter in a thick-bottomed frying pan and add diced kidneys, onion, Dijon mustard and salt and freshly ground black pepper. Stir over a high heat for a minute or two; add port. Reduce heat and al