A delicately flavoured dish of kidneys and mushrooms cooked in port, Veal
Kidneys Braised in Port may be served with mashed potatoes and sauteed green beans.
2 lb. veal kidneys, cleaned, prepared and sliced
1 onion, finely chopped grated rind and juice of
1 teaspoon salt teaspoon black pepper bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together 8 fl. oz. port 1 oz. butter 8 oz. button mushrooms, wiped clean 5 fl. oz. double cream
Place the kidney slices in a large flame-proof casserole. Sprinkle over the onion and lemon rind and season with the salt and pepper. Add the lemon juice and bouquet garni and pour over the port.
Place the casserole over high heat and bring the liquid to the boil, stirring occasionally. Reduce the heat to low and simmer for 20 minutes or until the kidneys are tender when pierced with the point of a sharp knife.
Meanwhile, in a small saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring frequently, for 3 or 4 minutes or until they are tender. Remove the pan from the heat.
When the kidneys are cooked, add the mushrooms to the casserole. Stir in the cream. Cook the mixture, stirring fre quently, for a further 5 minutes.
Remove the casserole from the heat. Remove and discard the bouquet garni. Serve at once, straight from the casserole.