Beef kidney stewed in wine with mushrooms (Rognons de boeuf à la Charentaise) from The Good Cook - Variety Meats by Time-Life Books

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Notes about this recipe

  • wester on March 28, 2014

    A nice way of cooking kidneys, with a sauce that complements the flavor of the kidneys really well. If you haven't cooked kidneys before (I hadn't), find some more elaborate instructions on cleaning them and take enough time to do it.

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