8 lambs' kidneys
1 large carrot
1 ½ oz. butter
2 glasses red wine
Bouquet garni
Parsley
1 large onion
6-8 flat mushrooms
1 tablespoon tomato purée
1 ½ gills good stock
Browned breadcrumbs
1 tablespoon flour
Skin and split kidneys in two. Slice the onion and carrot thinly, trim and peel the mushrooms and leave whole. Brown the kidneys quickly in the hot butter in a stewpan. Add the onion and carrot and fry until turning colour; stir in the flour and after a minute or two the tomato purée. Boil the wine until reduced by about a quarter and add with the stock. Bring to the boil, replace the kidneys, and add the bouquet. Cover and simmer gently for 20 minutes. Remove the bouquet and turn into a china casserole. Lay the mushrooms on top, stalk side uppermost, sprinkle well with crumbs and dot with butter. Put in the oven, uncovered, for 15 minutes or until the top is nicely browned. Sprinkle with chopped parsley. Serve with potatoes 'Normande'.
(See Vegetables.)
Cordon Bleu