Rognons aux Montagnes

Rognons aux Montagnes

“Mountains of Kidneys”


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


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. 

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