Recipe for Kidneys in Creamy Madeira and Mushroom Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Oil
4 x Lambs kidneys
1 x Onion, very finely chopped
250 gm Button mushrooms, sliced (8oz)
150 ml Madeira wine or sherry, (1/4 pint)
150 ml Beef stock, (1/4 pint)
4 tbl Creme fraiche
2 tbl Freshly chopped parsley
1 tbl Cornflour, blended in a little cold water
Instructions:
Instructions: 1. Heat the oil in a frying pan and fry the kidneys, onion and mushrooms for 10 minutes, turning the kidneys occasionally.

2. Stir in the Madeira, stock, creme fraiche, most of the parsley, blended cornflour and seasoning to taste.

3. Bring to the boil then reduce the heat and simmer gently for 2-3 minutes, stirring occasionally until the sauce has thickened.

4. Serve immediately sprinkled with the remaining chopped parsley.

NOTES : Ideal served with boiled rice with a few tablespoons of cream stirred in before serving with the kidneys in Madeira & Mushroom sauce.

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