Preparation:
Remove outer skin from kidneys and cut them into slices 1/2-inch thick. Dredge with flour. In large, heavy skillet, heat butter. Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook). Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved. Do not allow to boil. Pour over meat. Sprinkle with parsley. Garnish with fried bread. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
