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Lamb Kidneys Bourguignonne

18 Lamb kidneys
1/2 c Flour
Pepper, freshly ground
6 tb Butter
2 Shallots, minced
1/2 lb Mushrooms, minced
2 c Dry red wine
1/2 Bay leaf
1 tb Minced watercress
1 tb Minced celery
1/4 ts Thyme

1>. Soak the kidneys in cold water for 10 minutes. Remove the membranes and connective tissue and cut the kidneys across in half. 2>. Season the flour with the salt and pepper and dredge the kidneys. Saute them in 4 tablespoons of the butter and set aside. Add the shallots and mushrooms to the butter. Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally. 3>. Add the wine, bay leaf, watercress, celery, thyme, 1/2 teaspoon salt, and a few grindings of black pepper. Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes. 4>. When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning. Serve over rice.

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