Potatoes stuffed with veal or lamb kidneys

Ingredients for 4 servings:

• 8 large potatoes
• 4 kidney(s) (veal or lamb kidneys)
• 20 g butter
• 3 anchovies
• 2 shallots, chopped
• 100 ml cream, sour
• 1 tbsp breadcrumbs
• 1 egg(s)
• 2 shots of Worcestershire sauce
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Recipe from Tsarist Russia

Steam the potatoes, peel them, and scoop out the middle. Soak the kidneys in boiling water for at least two hours, preferably longer, changing the water several times. Then peel off the skin, halve the kidneys, and remove the kidney cords. Dry thoroughly and fry in hot butter for two to three minutes on each side. Let cool and finely dice. Finely chop the anchovies and shallots. Mix everything well with the sour cream, breadcrumbs, and egg. Season with salt, pepper, and Worcestershire sauce. Fill the mixture into the scooped-out potatoes and bake in a greased dish at 180°C for 20 minutes. The stuffed potatoes can be served on their own or with a béchamel sauce with capers.