| 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 and bon viveur born in 187Skin 8 lambs" kidneys, split them in half and core, keeping the halves in pairs. |
| 2 | Mix 200 g minced pork or chicken with 1 small egg yolk, and a pinch of quatre-epices (nutmeg, cloves, cinnamon and pepper). |
| 3 | Have ready 200 g pate de foie. |
| 4 | Remove rinds from 4 rashers of bacon and cut them in half. |
| 5 | 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. |
| 6 | Sandwich the stuffed halves together gently, wrap in half a bacon rasher and secure with one or more toothpicks. |
| 7 | 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 through. |
| 8 | Transfer the parcels to a heated serving dish and put the baking dish on a hot plate. |
| 9 | Deglaze the dish with 100 ml brandy and boil hard to reduce. |
| 10 | 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. |
| 11 | Serve |
