• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lambs' Kidneys Villandry

  • Recipe Submitted by on

Category: Meat

 Ingredients List

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


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 and
bon viveur born in 1872.

Skin 8 lambs' kidneys, split them in half and core, keeping the halves in

Mix 200 g minced pork or chicken with 1 small egg yolk, and a pinch of
quatre-epices (nutmeg, cloves, cinnamon and pepper). Have ready 200 g pate
de foie. Remove rinds from 4 rashers of bacon and cut them in half.

Take each pair of kidney halves and put a thick layer (about 1 cm) of the
mince mixture on the inside of one half and a thick layer of the pate de
foie on the other. Sandwich the stuffed halves together gently, wrap in
half a bacon rasher and secure with one or more toothpicks. Lay the bacon
and kidney parcels in a lightly oiled dish which can go from oven to top of
the stove and bake in a very hot oven for 10-20 minutes or until cooked

Transfer the parcels to a heated serving dish and put the baking dish on a
hot plate. Deglaze the dish With 100 mL brandy and boil hard to reduce.
Thicken with 100 mL creme fraiche or sour cream (or use evaporated skim
milk mixed with a little cornflour), taste and season if necessary and pour
over the kidneys. Serve.

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