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Suggest a better descriptionThis 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. Skin 8 lambs kidneys, split them in half and core, keeping the halves in pairs. Mix 200 g minced pork or chicken with 1 small egg yolk, and a 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. Take each pair of kidney halves and put a thick layer (about 1 cm) of the mince mixture 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 more toothpicks. Lay the bacon and kidney parcels in a lightly oiled dish which can go from oven to top of the stove and bake in a very hot oven for 10-20 minutes or until cooked through. Transfer the parcels to a heated serving dish and put the baking dish on a hot plate. Deglaze the dish With 100 mL brandy and boil hard to reduce. Thicken with 100 mL creme fraiche or sour cream (or use evaporated skim milk mixed with a little cornflour), taste and season if necessary and pour over the kidneys. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/22/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 | ||
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Calories: 406 | ||
Calories from Fat: 303 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 132.1mg | 41 % | |
Sodium 303.5mg | 10 % | |
Potassium 296.9mg | 8 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.2g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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