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Receta Lambs' Kidneys Villandry

by Global Cookbook

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

1. 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.
2. Skin 8 lambs' kidneys, split them in half and core, keeping the halves in pairs.
3. 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.
4. 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.
5. 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.
6. 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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