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Nero Wolfe's Lamb Kidneys Bourguignonne

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      Title: NERO WOLFE'S LAMB KIDNEYS BOURGUIGNONNE
 Categories: Main dish, Meats
      Yield: 6 Servings
 
     18    Lamb kidneys
    1/2 c  Flour
           Salt
           Pepper, freshly ground
      6 tb Butter
      2    Shallots, minced
    1/2 lb Mushrooms, minced
      2 c  Dry red wine
    1/2    Bay leaf
      1 tb Minced watercress
      1 tb Minced celery
    1/4 ts 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,
  1/2 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 670-50599-4
  :       Library of Congress #72-75754
  :       1973
 
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