Njursaute

Easy to make and absolutely delicious, Njursaute (new-ver-eh-saw-tay) is a simple but sophisticated first course.

1 oz. butter

1 small onion, finely chopped

8 oz. mushrooms, wiped clean and sliced

1 lb. calf’s kidneys, thinly sliced

3 fl. oz. Madeira

4 slices buttered toast

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and mushrooms and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. With a slotted spoon transfer the onion and mushrooms to a warm dish and keep hot.

Add the kidney slices to the fat in the pan and fry for 2 to 3 minutes on each side or until they are tender but still slightly pink inside’.

Using a slotted spoon, transfer the kidney slices to the plate with the mush-rooms and onion. Keep hot.

Add the Madeira to the pan, increase the heat to high and, stirring occasionally, boil rapidly for 2 minutes.

Return the kidneys, onion and mush-rooms to the pan. Stir to mix. Cook for 2 to 3 minutes or until the mixture is heated through.

Place the slices of toast on warmed separate serving plates. Spoon the kidney mixture on to the toast slices and serve immediately.

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