Braised Veal
Kidney with
Madeira Sauce
Historically internal organs were the cheaper cuts. As the standard of living rose, outside France, internal organ dishes became associated with low-income groups. In France, its taste that counts and the tasty veal and lamb kidneys and other cuts have remained on the menus in restaurants from the bistro on the corner. You cannot do to badly if you follow the French; they eat very well as they cook very well.
Preparation: 15 minutes
Cooking: 35 minutes
Servings: 4 persons
Ingredients:
- 800 grams veal kidney
- 2 cloves garlic
- 10 cl madeira
- 3 tbsp chopped parsley
- 10 grams butter
Procedure:
- Prepare the kidneys and cut them into slices.
- Brown them in the melted butter, first over high heat then over low heat.
- Leave to cook for 10 minutes after adding the salt, pepper, parsley and garlic.
- At the end of cooking, sprinkle with Madeira and flambé.
- Serve immediately with hot roasted big potato cut crosswise with butter and dash of pepper, or pasta, or plain rice.
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