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Kidneys In Creamy Madeira and Mushroom Sauce

1 tb Oil
4 Lambs kidneys
1 Onion; very finely chopped
250 g Button mushrooms; sliced (8oz)
150 ml Madeira wine or sherry; (1/4 pint)
150 ml Beef stock; (1/4 pint)
4 tb Creme fraiche
2 tb Freshly chopped parsley
1 tb Cornflour; blended in a little
; cold water
Salt and freshly ground black pepper


Heat the oil in a frying pan and fry the kidneys, onion and mushrooms for 10 minutes, turning the kidneys occasionally.


Stir in the Madeira, stock, creme fraiche, most of the parsley, blended cornflour and seasoning to taste.


Bring to the boil then reduce the heat and simmer gently for 2-3 minutes, stirring occasionally until the sauce has thickened.


Serve immediately sprinkled with the remaining chopped parsley.





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