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Lambs kidneys in Burgundy
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Heat half of the butter and the oil in a large frying pan. Add the onions, mushrooms and the bacon. Fry until golden then remove and keep warm. Slice the kidneys length ways then trim and remove the membrane and any white cores. Add the prepared kidneys to the frying pan and cook over a high heat to seal them. Then reduce the heat and cook for 3 to 4 mins. Remove and keep warm add the wine to the frying pan with the onion, mushroom and bacon mixture. Season and add the garlic and bouquet garni, simmer for 10 mins. Mix the remaining butter with the flour and add to the sauce a little at a time. Stirring all the time until thickened. Pour over the kidneys, sprinkle with the parsley and serve with noodles.
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