Kidneys in Butter

77H’S dwA ts suitable for cooking in a chafing dish when entertaining, since it can be done very quickly. Serve the kidneys with creamed potatoes and French beans.

1 oz. butter

12 lambs’ kidneys, cleaned, prepared and cut into J-inch slices

2 tablespoons dry sherry

1 tablespoon lemon juice

½ teaspoon prepared hot mustard

½ teaspoon black pepper

½ teaspoon sugar

Heat the chafing dish over moderate heat for 3 minutes. Add the butter and swirl it around so that the bottom of the dish is coated. Add the kidney slices and cook, stirring frequently, for 5 minutes.

Pour the sherry and lemon juice into the dish and add the mustard, pepper and sugar. Cook for a further 2 minutes, stirring constantly.

Remove the dish from the heat and serve immediately.

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