Breakfast Ideas and Recipes

Kidneys a l'orange

4 sheep's kidneys
25 g (1 oz) butter
1 shallot or small onion
2 mushrooms
salt and pepper to taste
1 tsp flour
half pint of stock
orange peel, grated
4 slices of toast
butter

Cut the kidneys in half, lengthways, skin them and remove the white parts (if using ox kidneys, cut into pieces). Melt the butter in a deep frying pan or a saucepan, put in the kidneys and fry brown.

Chop the shallot and mushrooms small and add to the kidneys, season with salt and pepper. When these have fried brown, stir in the flour and brown this.
Pour in the stock and simmer for about 20 minutes, with the lid off to reduce the stock.

Flavour with grated orange peel and serve hot on a slice of lavishly buttered toast.

Serves 4.
Carbohydrate: 13 grams each with toast; a trace without toast