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Lambs Kidneys with Seedy Mustard

(for 4 as a starter)

6 Lambs Kidneys
30g (1oz.) Butter
1 tablespoon Irish or French Seedy Mustard
4 Tablespoons Cream
Salt and Black Pepper
4 Slices of Toast to serve.

Remove the suet from the Kidneys, then remove the thin membrane which gets tough if cooked.
Cut in two along the length and carefully remove the white core.
Cut each kidney into 4 or 5 pieces.

Melt the butter in a pan and when foaming put in the kidney pieces.
Stir and fry them until browned all over then reduce the heat and add the mustard, salt and pepper and cream.
Let these bubble together until the kidneys are cooked and the sauce has absorbed some of the delicious flavour of the kidneys.
Spoon on to 4 pieces of toast to serve.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef