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Ingredientes
- 8 x Lamb Kidneys
- 200 gm Chopped pork or possibly chicken
- 1 sm Egg yolk
- 1 pch Quatre-epices
- 200 gm Pate de foie
- 4 x Rashers bacon
- 100 ml Brandy
- 100 ml Creme fraiche
Direcciones
- This is a slightly simplified version of a recipe from the bible of French cookery, Cuisine et vins de France, by Curnonsky, the French gastronome and bon viveur born in 1872.
- Skin 8 lambs' kidneys, split them in half and core, keeping the halves in pairs.
- Mix 200 g chopped pork or possibly chicken with 1 small egg yolk, and a healthy pinch of quatre-epices (nutmeg, cloves, cinnamon and pepper). Have ready 200 g pate de foie. Remove rinds from 4 rashers of bacon and cut them in half.
- Take each pair of kidney halves and put a thick layer (about 1 cm) of the mince mix on the inside of one half and a thick layer of the pate de foie on the other. Sandwich the stuffed halves together gently, wrap in half a bacon rasher and secure with one or possibly more toothpicks. Lay the bacon and kidney parcels in a lightly oiled dish that can go from oven to top of the stove and bake in a very warm oven for 10-20 min or possibly till cooked through.
- Transfer the parcels to a heated serving dish and put the baking dish on a warm plate. Deglaze the dish With 100 mL brandy and boil hard to reduce.
- Thicken with 100 mL creme fraiche or possibly lowfat sour cream (or possibly use evaporated skim lowfat milk mixed with a little cornflour), taste and season if necessary and pour over the kidneys. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 221 | 64% |
| Total Fat 24.45g | 31% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 366mg | 15% |
| Potassium 234mg | 7% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 14.2g | 23% |
