Nero wolfe's lamb kidneys bourguignonne Recipe

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Nero wolfe's lamb kidneys bourguignonne

Artist:	_	Yield:	6
Categories:	Entrees, Lamb & Mutton, Meats	Rating:	0
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Ingredients:

18		Lamb kidneys
1/2	cup	Flour
		Salt
		Pepper, freshly ground
6	tbsp	Butter
2		Shallots, minced
1/2	lbs	Mushrooms, minced
2	cup	Dry red wine
1/2		Bay leaf
1	tbsp	Minced watercress
1	tbsp	Minced celery
1/4	tsp	Thyme

Procedures:

1	1>.
2	Soak the kidneys in cold water for 10 minutes.
3	Remove the membranes and connective tissue and cut the kidneys across in half.
4	2>.
5	Season the flour with the salt and pepper and dredge the kidneys.
6	Saute them in 4 tablespoons of the butter and set aside.
7	Add the shallots and mushrooms to the butter.
8	Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally.
9	3>.
10	Add the wine, bay leaf, watercress, celery, thyme, ?teaspoon salt, and a few grindings of black pepper.
11	Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes.
12	4>.
13	When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning.
14	Serve over rice.
15	(counterfeit for murder)