a taste of France

Lambs kidneys in Burgundy



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Ingredients


Rognons a`la Bourguignonne

Lambs kidneys in Burgundy

25g / 1oz butter

1 tablespoon olive oil

1 onion peeled finely chopped

125g / 4ozs mushrooms chopped

125g / 4ozs bacon diced

8 lambs kidneys

300mls / 1/2 pt of Burgundy

salt and pepper

1 garlic clove crushed

Bouquet garni

1 tablespoon flour

1 tablespoon chopped fresh parsley



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.


Lambs kidneys in Burgundy


Lambs kidneys in Burgundy picture



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