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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Kidneys with Mustard Gravy Recipe

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This recipe for Kidneys with Mustard Gravy is from WWII Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•6 lambs' kidneys
•15g (½ oz) butter
•1 tbsp olive oil
•3 tbsp Madeira
•2 tbsp crème fraiche
•2 tbsp Dijon mustard
•2 tsp wholegrain mustard
•200ml (7fl oz) chicken stock
Directions:
Directions:
1.Remove the fat and membranes from the kidneys and cut in half
2.Using scissors, snip away the ventral cortex
3.Heat the butter and olive oil together in a frying pan and sauté the kidneys for 1-2 minutes on each side, until the blood begins to seep
4.Lift into a sieve and keep the kidneys to one side
5.Add the Madeira and chicken stock to the pan, bring to the boil
6.Add the crème fraiche, Dijon mustard and wholegrain mustard
7.Season with salt and pepper
8.Replace the kidneys and heat through

 

 

 

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