ROGNONS SAUTE'S AU VIN BLANC (Kidneys Saute's In White Wine)

This is a favourite luncheon dish in France, one of those excellent PETITS PLATS, dainty and yet sufficing.

Ingredients :

• The number of lamb kidneys required (allow 2 for each person)
• 1/2 cup of white wine
• butter
• a little flour
• 1 bayleaf
• salt
• pepper

Method :

1. Remove the fat and skin from the kidneys, and cut in very thin slices.
2. Melt the butter in a frying pan and when very hot, put in the sliced kidneys, the bayleaf, and season with salt and pepper.
3. Cook for a few minutes on a brisk of fire, shaking the pan, and turning the kidneys with a spoon.
4. When nearly done--they should not take longer than 8 to 10 minutes in all-- sprinkle with a little flour, stir it in well, then remove the pan from the fire, and stir a few minutes longer.
5. Serve very hot.

This is a favourite luncheon dish in France, one of those excellent PETITS PLATS, dainty and yet sufficing.

Ingredients :

• The number of lamb kidneys required (allow 2 for each person)
• 1/2 cup of white wine
• butter
• a little flour
• 1 bayleaf
• salt
• pepper

Method :

1. Remove the fat and skin from the kidneys, and cut in very thin slices.
2. Melt the butter in a frying pan and when very hot, put in the sliced kidneys, the bayleaf, and season with salt and pepper.
3. Cook for a few minutes on a brisk of fire, shaking the pan, and turning the kidneys with a spoon.
4. When nearly done--they should not take longer than 8 to 10 minutes in all-- sprinkle with a little flour, stir it in well, then remove the pan from the fire, and stir a few minutes longer.
5. Serve very hot.