Veal Recipes

Posts Tagged ‘kidney’

Preparation time is 30 minutes.

4 servings

Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil

Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.

serves 4

Ingredients
4 Veal kidneys
1/4 cup Flour
2 tablespoons Butter
2 tablespoons Port wine
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1 pinch Grated nutmeg
1 tablespoon chopped parsley
6 slices French bread fried in butter

Directions
Remove outer skin from kidneys and cut them into slices 1/2-inch thick.
Dredge with flour. In large, heavy skillet, heat butter.
Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).
Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved.
Do not allow to boil.
Pour over meat.
Sprinkle with parsley.
Garnish with fried bread. Serve hot.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

Total time: 30-60 minutes
Preparation and cooking time: 40 minutes
Difficulty: Easy

serves 4

Ingredients
1 very white veal kidney
2 large onions
2 slices of smoked bacon
6 tablespoons cream 100 ml
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter 100 g
3 1/2 oz mushrooms (ceps or porcini) 100 g
flat leaf parsley
salt and pepper

Directions
Peel and wash the onions; hollow them out as you would for a stuffed tomato.
Reserve the top and trimmings.
Cook the onions in lightly salted simmering water for 6 minutes.
Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
Peel and wash the mushrooms; slice them and sauté them in butter.
Keep warm.
Sear the kidney in butter for 6 minutes; season with salt and pepper.
Degrease the pan and let rest for 5 minutes.
Deglaze the pan with the cognac.
Add the onion trimmings; deglaze with chicken stock or water.
Cook for 3 minutes and add the cream.
Cook the smoked bacon in an ungreased pan; set aside.
Spoon some sauce onto the plates; place an onion in the center and fill with the mushrooms.
Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
Garnish with flat leaf parsley.

Recipe Source : Worldwide Gourmet