Flamed Veal Kidneys Recipe
Ingredients
| 3 veal kidneys, about 600 g. | ||
| Butter | 25 Gram | |
| Vegetable oil | 1 Tablespoon | |
| 1 tablespoon chopped onion or shallot | ||
| Button mushrooms | 100 Gram, sliced | |
| 1 1/2 dl. thickened brown sauce or gravy | ||
| 3 tablespoons Madeira or medium dry sherry | ||
| 2 dl. double cream | ||
| Brandy | 3 Tablespoon | |
| French mustard | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
The trick with kidneys is to avoid overcooking or rapid boiling which will toughen and spoil them.
Remove any fat or skin from the kidneys and cut across into 1/4-inch slices.
Melt the butter and oil in a frying pan and when hot fry the kidneys briskly for 3 to 4 minutes, turning to cook evenly.
Remove to a chafing dish or flameproof serving dish, cover and keep warm.
In the same fat, fry the onion very gently for several minutes then add the mushrooms and fry for another minute.
Stir in the brown sauce and the wine, and bubble for several minutes until reduced and thickened.
Add the cream and continue simmering until sauce is a thick coating consistency.
(Unless thick it will be too thin after adding to the kidneys and their juices.) Meanwhile, pour the brandy into a heated ladle, ignite, and pour over the warm kidneys, shaking the pan gently until the flames die.
Pour the sauce over the kidneys and mix gently, adding the mustard and seasoning to taste.
Reheat carefully without boiling.
Remove any fat or skin from the kidneys and cut across into 1/4-inch slices.
Melt the butter and oil in a frying pan and when hot fry the kidneys briskly for 3 to 4 minutes, turning to cook evenly.
Remove to a chafing dish or flameproof serving dish, cover and keep warm.
In the same fat, fry the onion very gently for several minutes then add the mushrooms and fry for another minute.
Stir in the brown sauce and the wine, and bubble for several minutes until reduced and thickened.
Add the cream and continue simmering until sauce is a thick coating consistency.
(Unless thick it will be too thin after adding to the kidneys and their juices.) Meanwhile, pour the brandy into a heated ladle, ignite, and pour over the warm kidneys, shaking the pan gently until the flames die.
Pour the sauce over the kidneys and mix gently, adding the mustard and seasoning to taste.
Reheat carefully without boiling.
Chef
