LAMBS’ KIDNEYS SAUTEED AND FLAMBEED you possess a chafing dish, Rognons Sautes et Flambcs (rohn-yohn soh-tay ay flohm-bay) is an impressive and reasonably simple dish to prepare in front of your dinner guests. Accompany it with boiled potatoes and French beans.
1 oz. butter
1 tablespoon olive oil
12 lambs’ kidneys, cleaned, prepared and halved
1 medium-sized onion, finely chopped
1 tablespoon prepared French mustard
1 tablespoon flour
2 teaspoon salt
1 teaspoon black pepper
2 fl. oz. port
1 tablespoon lemon juice
2 fl. oz. brandy
4 fl. oz. double cream
1 tablespoon redcurrant jelly
1 tablespoon chopped fresh chives
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the kidneys and cook for 2 to 3 minutes or until the kidneys have just begun to brown. With a slotted spoon, transfer the kidneys to a plate and keep warm. Add the onion to the pan and cook for 5 to 7 minutes or until it is soft and translucent but .not brown.
Return the kidneys to the pan and add the mustard, flour, salt and pepper. Increase the heat to high and cook, stirring constantly, for 2 minutes.
Reduce the heat to low and add the port and lemon juice to the pan. Simmer for 5 to 7 minutes, stirring constantly, or until the kidneys are cooked and tender.
Meanwhile, in a ladle, heat the brandy over low heat until it is hot. Sprinkle the brandy over the kidneys and ignite, shaking the pan gently until the flames die away.
Stir in the cream and redcurrant jelly and cook, stirring constantly, for 1 to 2 minutes or until all the ingredients are thoroughly blended.
If you are using a chafing dish, sprinkle over the chives and serve immediately from the dish. Otherwise, remove the pan from the heat, transfer the contents to a warmed serving dish and sprinkle over the chives. Serve immediately.