Recipe

Lamb~ Artichoke & Roasted Potato Salad Recipe

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Ingredients

1 sm Egg yolk
1 pn Quatre-epices
4 Rashers bacon
200 g Pate de foie
200 g Minced pork or chicken
8 Lamb Kidneys
Stephen Ceideburg
100 ml Creme fraiche
100 ml Brandy

Directions

Step #1 This is a slightly simplified version of a recipe from the bible of French cookery, Cuisine et vins de France, by Curnonsky, the French gastronome & bon viveur born in 1872.
Step #2 Skin 8 lambs' kidneys, split them in half & core, keeping the halves in pairs.
Step #3 Mix 200 g minced pork or chicken with 1 small egg yolk, cloves, & a pinch of quatre-epices (nutmeg, cinnamon & pepper).
Step #4 Have ready 200 g pate de foie.
Step #5 Remove rinds from 4 rashers of bacon & cut them in half.
Step #6 Take each pair of kidney halves & put a thick layer (about 1 cm) of the mince mixture on the inside of one half & a thick layer of the pate de foie on the other.
Step #7 Sandwich the stuffed halves together carefully, wrap in half a bacon rasher & secure with one or more toothpicks.
Step #8 Lay the bacon & kidney parcels in a lightly oiled dish which can go from oven to top of the stove & bake in a very hot oven for 10-20 mins or until cooked through.
Step #9 Transfer the parcels to a heated serving dish & put the baking dish on a hot plate.
Step #10 Deglaze the dish With 100 mL brandy & boil hard to reduce.
Step #11 Thicken with 100 mL creme fraiche or sour cream (or use evaporated skim milk mixed with a little cornflour), taste & Spice up if necessary & pour over the kidneys.
Step #12 Serve.
Step #13 Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/22/93.
Step #14 Courtesy Mark Herron.
Step #15 --.
Enjoy the LAMB~ ARTICHOKE & ROASTED POTATO SALAD recipe

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Lamb~ Artichoke & Roasted Potato Salad Recipe

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