MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Kidneys a la Demidoff
 Categories: Veal, Offal, Historical
      Yield: 4 Servings
 
      4    Veal kidneys
           Salt and pepper
    1/2 c  Hot butter
      2    Glasses sherry wine
    1/2 pt Espagnole sauce
           Mushrooms; sliced
           Parsley; chopped
      4 tb Butter
           Lemon juice
  1 1/2 pt Rice
 
  Select kidneys with a pinkish color; cut in slices, season with salt
  and pepper. Fry briskly and well with half cup butter. Drain off the
  butter; put the kidneys on a plate. Put the wine Espagnole sauce and
  some sliced mushrooms n the frying pan; reduce, then add kidneys,
  parsley, 4 tablespoons butter and lemon juice; mix well without
  boiling. Wash and cook the rice until tender, drain and press gently
  into a border mold; keep warm. Unmold rice onto hot serving dish and
  pour stewed kidneys into the center.
  
  Submitted by Cassyjean - Torrington, CT
  www.reciperascal.com
 
  Demidoff was a wealthy pre-revolution Russian family who probably
  had a French chef like Stroganoff did. - JW
  
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