Ragoo of Veal Kidneys
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
6 calf's kidneys 125g/4 oz button mushrooms 60g/2 or butter
2 tbsps Madeira or medium dry sherry 125 ml/1/4 pint double cream 1/4 tsp powdered rosemary or ginger
salt and freshly ground pepper



1 Skin and trim the kidneys of all fat; slice them thinly. Wash and slice the mushrooms.
2 Melt the butter in a frying pan until if foams and fry the kidneys until they are tender (if your pan is not very large, it is better to do this in two batches). Season the kidneys lightly with rosemary or ginger, salt and pepper and rmove them to a warm serving dish.
3 Toss the mushrooms in the remaining pan juices, adding a little more butter if necessary. Pour over the Madeira and the cream and cook until the sauce has a good unctuous conistency. Pour over the kidneys and serve.

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