Nero wolfe's lamb kidneys bourguignonne

6 servings

Ingredients

Quantity Ingredient
18 Lamb kidneys
½ cup Flour
Salt
Pepper, freshly ground
6 tablespoons Butter
2 Shallots, minced
(Counterfeit For Murder)
½ pounds Mushrooms, minced
2 cups Dry red wine
½ Bay leaf
1 tablespoon Minced watercress
1 tablespoon Minced celery
¼ teaspoon Thyme

Directions

1>. Soak the kidneys in cold water for 10 minutes. Remove the membranes and connective tissue and cut the kidneys across in half.

2>. Season the flour with the salt and pepper and dredge the kidneys.

Saute them in 4 tablespoons of the butter and set aside. Add the shallots and mushrooms to the butter. Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally. 3>. Add the wine, bay leaf, watercress, celery, thyme, ½ teaspoon salt, and a few grindings of black pepper. Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes.

4>. When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning. Serve over rice.

Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc.

625 Madison Avenue, New York, NY 10022 SBN 670-50599-4 Library of Congress #72-75754 1973

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