“Mountains of Kidneys”
Ingredients
8 lamb kidneys
3 tablespoons butter
2 shallots
1 slice garlic
1 carrot
2 teaspoons flour
1 cup broth
1/2 cup red wine
1 small bouquet parsley
1 small piece celery
Pinch thyme
Salt and pepper
Method
Split kidneys lengthwise. Remove all fibers and skin. Soak in cold water 1 hour, changing the water several times. Heat butter in a saucepan, add shallots, garlic, sliced carrot, brown slightly; add flour, brown more. Add broth and wine, add remaining seasonings and when boiling add kidneys, drained.
Cook until kidneys are tender.
Place kidneys on a small hot dish and strain sauce over them. Garnish with triangles of toast, fried in butter and serve at once.