Chop kidneys, saute with a little oil for 2-3 minutes, add red wine, mustard and cream and saute a further 2 minutes, serve on hot buttered toast with a full English Breakfast or even by itself for a light breakfast.
- 2 lambs kidneys
- 1 Tablespoon red wine
- 1 Tablespoon wholegrain mustard
- 2 Tablespoons cream
A great favorite with the Victorian English upper classes, everybody else had a bowl of gruel if they were lucky!
Mr Breakfast would like to thank pat casey for this recipe.
Recipe number 1936. Submitted 12/20/2006.