5 lambs kidneys
12-18 pickling onions
2oz butter
4oz chipolata sausages
4oz button mushrooms (quartered)
1 dessertspoon flour
1 teaspoon tomato puree
1 tablespoon sherry
7 and a half fl oz brown stock
salt and pepper
1 bayleaf
2 slices of stale bread (cut into croutes)
oil (for frying croutes)
parsley (chopped)
Blanch the onions and drain. Skin the kidneys, cut in half lengthways and core. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.
Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the onions and mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.
Stir in the flour, tomato puree, sherry and stock and bring to the boil. Add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.
Serve the kidneys and sausages surrounded with croutes and sprinkled with parsley. For croutes, cut bread into triangular pieces and fry in a little hot oil until golden-brown.