Rognons au Porto

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 8-12 lamb kidneys
  • 2 tablespoons butter
  • ½ Spanish onion, finely chopped


Clean kidneys of fibres and fat; slice thinly. Melt butter in a frying pan; 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 kidneys and sliced mushrooms, and continue to cook, stirring continuously, until tender. Stir in flour; pour over port. Serve with croûtons fried in butter, or ri