| How To Cook: |
|
|
1. Skin the kidneys and cut in small squares, reserving any fat.
|
2. Skin the shallot and chop finely.
|
3. Heat 1 oz. butter and the oil in a pan, fry the kidney lightly, then stir in the shallot and continue frying until this is just colored.
|
4. Add the brown sauce, the tomato puree, sherry and seasoning.
|
5. Cover, and cook gently for about 10 minutes.
|
6. Cut the ham in cubes and add to the kidneys, with a pat of butter.
|
7. Arrange the hot peas in a border around a dish pour the kidney and sauce in the center and garnish with parsley and triangles of fried bread.
|
