Recipe - Nero Wolfes Lamb Kidneys Bourguignonne

18 Lamb kidneys
One half cup Flour
Salt
Pepper, freshly ground
6 tablespoon Butter
2 Shallots, minced
One half pound Mushrooms, minced
2 cup Dry red wine
One half Bay leaf
1 tablespoon Minced watercress
1 tablespoon Minced celery
One fourth teaspoon Thyme

1. Soak the kidneys in cold water for 10 minutes. Remove the membranes and
connective tissue and cut the kidneys across in half. 2. Season the flour
with the salt and pepper and dredge the kidneys. Saute them in 4
tablespoons of the butter and set aside. Add the shallots and mushrooms to
the butter. Sprinkle with two tablespoons of the dredging flour and cook
over low heat for 5 minutes, stirring occasionally. 3. Add the wine, bay
leaf, watercress, celery, thyme, One half teaspoon salt, and a few grindings of
black pepper. Stir well and add the kidneys; cover the skillet and simmer
gently for 25 minutes. 4. When ready to serve, remove the bay leaf, add
the remaining 2 tablespoons of butter and correct the seasoning. Serve over
rice.
(Counterfeit For Murder)

Source: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: SBN 670505994
: Library of Congress #7275754
: 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini