|
Ingredients
|
For 4
|
For 100
|
|
Sheep’s kidneys
|
8
|
200
|
|
Sauce demiglace
|
300ml
|
7.5 litre
|
|
Butter or fat
|
55gms
|
680gms
|
Skin and halve kidneys. Remove the sinews and cut each half
into three to five pieces. Season. Fry quickly in a frying pan for about 4 to 5
minutes. Place in a colander to drain. Add to the finished sauce. Do not reboil.
Serve hot.
