An economical, and flavoursome dish, Kidney in Sour Cream makes an interesting hors d’oeuvre or, in slightly larger quantities with vegetables, a main course.
1 lb. ox kidney, cleaned and prepared
2½ teaspoons salt
1 egg, lightly beaten H oz. fresh breadcrumbs
1 oz. butter
1 tablespoon vegetable oil
1 onion, thinly sliced
½ teaspoon dried thyme
½ teaspoon dried marjoram
8 fl. oz. sour cream
2 hard-boiled eggs, chopped
Cut the kidney into
½ inch slices and place them in a medium-sized bowl. Pour over enough water to cover them. Sprinkle
½ teaspoons of the salt over the kidney and set aside for at least
2 hours. Drain the kidney slices and place them in a small saucepan. Cover them with water and bring it to the boil over mod-erate heat. Reduce the heat to low and cook the kidney slices for
5 minutes. Drain the kidney slices and dry them on kitchen paper towels. Set aside.
Place the egg in a small bowl and the breadcrumbs and ½ teaspoon of the salt on a plate. Dip each kidney slice first in the egg and then in the breadcrumbs, coating them well on all sides.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the kidney slices and cook them for 4 minutes on each side or until they are deep golden brown. With a slotted spoon, transfer the kidney slices from the pan to a warmed serving dish and keep warm.
Add the onion slices to the pan and fry, stirring occasionally, for 6 to 8 minutes or until they are golden brown. With a slotted spoon, remove the onion slices from the pan and place them on top of the kidney.
Pour off the fat from the pan and return it to the heat. Add the thyme, marjoram, remaining salt and the sour cream. Heat the mixture, stirring oc-casionally, to just below boiling point. Remove the pan from the heat and stir in the hard-boiled eggs. Pour the sauce over the kidney and onions.