10 lambs’ kidneys
30 g butter
1 large onion, skinned and sliced
120 g mushrooms, sliced
50 ml plain flour
180 ml port
140 ml chicken stock
15 ml chopped fresh parsley
Salt and pepper
Cut the kidneys into half lengthways. Cut out the core with scissors.
On a medium heat fry the onions in a frying pan until soft. Add the mushrooms and cook for a further few minutes.
Add the kidneys, stirring every so often and cook for 6-7 minutes.
Sprinkle in the flour while stirring, add the stock and port.
Bring to the boil and add the bouquet garni and parsley. Season.
Lower the heat and simmer for 15 minutes.
Remove the bouqet garni before serving