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Pochki v madere

Kidneys in Madeira
Pochki v madere

Kidneys in Madeira is a lovely zakuska, befitting the tables of both anarchists and tsars.


3 veal kidneys (or 6 lamb)
pint (300 ml) Madeira
Salt, freshly ground black pepper to taste
pint (150 ml) beef or chicken stock
6 tiny new potatoes, boiled and peeled
lb (120 g) butter
lb (120 g) mushrooms, trimmed and sliced
Finely chopped parsley


Serves: 6


Remove the membrane from the kidneys and then soak them in cold water for 30 minutes. Pat dry. Cut the kidneys crosswise into ¼ in (6 mm) thick slices. Season with salt and pepper and dredge with flour.

In a frying pan melt half the butter. Quickly fry the mushrooms for about 4 minutes only, then transfer them to a dish. Place the remaining butter in the pan. Add the kidney slices and fry them quickly over high heat to brown, about 5 minutes. Transfer to the dish with the mushrooms.

Add a little Madeira to the pan to deglaze it. Then stir in the stock and the remaining wine. Return the kidneys and mushrooms to the pan and simmer gently for 15 minutes.

Just before serving, stir in the potatoes. Garnish with parsley. Serve with kidneys in a chafing dish.

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