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Nero wolfe's lamb kidneys bourguignonne

Yield: 6 Servings

Ingredients:

• 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.

Instructions:

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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