Casserole From Ghent Recipe
Ingredients
| 1/2-3/4 pound veal kidneys | ||
| 1/2-3/4 pound calves' liver | ||
| Butter | 2 Tablespoon | |
| Onions | 2 , finely chopped | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Beer | 1/2 Cup (16 tbs) | |
| 1 slice white bread spread with 1 tablespoon mustard | ||
| Vinegar | 1 Tablespoon | |
| 1 tablespoon cornstarch dissolved in 1 tablespoon water | ||
Directions
Simmer the kidneys in boiling water for 8 minutes.
Cut liver and kidneys into pieces.
Heat the butter and saute the onions until golden brown.
Add the meats, water, salt, pepper, bay leaf and thyme.
Simmer, covered, for 1 hour.
Add the beer and the bread and simmer for another 30 minutes.
Remove the meat from the pan and keep warm on a serving dish.
Strain the sauce, forcing the onions and bread through a sieve and add vinegar.
Stir in cornstarch mixture to thicken the sauce.
Pour the sauce over the meat.
Cut liver and kidneys into pieces.
Heat the butter and saute the onions until golden brown.
Add the meats, water, salt, pepper, bay leaf and thyme.
Simmer, covered, for 1 hour.
Add the beer and the bread and simmer for another 30 minutes.
Remove the meat from the pan and keep warm on a serving dish.
Strain the sauce, forcing the onions and bread through a sieve and add vinegar.
Stir in cornstarch mixture to thicken the sauce.
Pour the sauce over the meat.
Chef
