Kidneys in Sherry is a delicately flavoured dish. Serve it with plain boiled rice and an orange and chicory salad for an attractive meal.
1 oz. butter
1 tablespoon olive oil
8 lambs’ kidneys, cleaned, prepared and halved
4 oz. pork sausages, sliced
2 medium-sized onions, very finely chopped
1 lb. button mushrooms, wiped clean
½ teaspoon dried tarragon
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon flour
4 tablespoons sherry
1 tablespoon tomato puree
8 fl. oz. beef consomme
1 bay leaf
In a large frying-pan, melt the butter with the olive oil over moderate heat. When the foam subsides, add the kidneys and the sausages and cook them for minutes or until they are evenly browned. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.
Add the onions to the pan and fry, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Add the mushrooms, tarragon, salt and pepper and cook the mixture for 7 minutes, stirring frequently.
Stir in the flour and cook the mixture for 30 seconds. Add the sherry, tomato puree and consomme. Bring the mixture to the boil. Return the kidneys and sausage to the pan and add the bay leaf. Reduce the heat to low, cover the pan and cook the mixture for 15 to 20 minutes.
Remove the pan from the heat and remove and discard the bay leaf. Spoon the mixture into the centre of a ring of rice and serve immediately.