Kidney Savories Recipe
Kidney Savories is a delicious side dish recipe. The irresistible taste of Kidney Savories won't let you go away from it.
Ingredients
1 veal kidney (1/2 pound), soaked in cold water for 1 hour
3 tablespoons butter
1 onion, finely chopped
6 tablespoons flour
1 cup beef broth
1 tablespoon tomato puree
1/2 teaspoon salt
Freshly ground black pepper
2 teaspoons Worcestershire sauce
2 tablespoons Madeira or sherry
4 slices white bread, crusts removed
2 egg whites, lightly beaten
1 cup fine dry breadcrumbs
Oil for deep frying
Directions
Cut the kidney into thin slices.
Heat the butter and saute the kidney with the onion for 5 minutes.
Stir in the flour, and add the beef broth and tomato puree, stirring constantly.
Cook for 3 minutes and season with salt, pepper, Worcestershire sauce and Madeira.
Allow to cool on a flat surface until set.
Cut the bread into squares about 2 1/2 inches x 2 1/2 inches.
Cover the squares of bread with a thick layer of the cold kidney ragout.
Coat with breadcrumbs, dip in beaten egg whites and again in breadcrumbs.
Heat oil for deep frying and deep fry a few at a time, for 3 to 5 minutes.
Drain on paper towels.
Heat the butter and saute the kidney with the onion for 5 minutes.
Stir in the flour, and add the beef broth and tomato puree, stirring constantly.
Cook for 3 minutes and season with salt, pepper, Worcestershire sauce and Madeira.
Allow to cool on a flat surface until set.
Cut the bread into squares about 2 1/2 inches x 2 1/2 inches.
Cover the squares of bread with a thick layer of the cold kidney ragout.
Coat with breadcrumbs, dip in beaten egg whites and again in breadcrumbs.
Heat oil for deep frying and deep fry a few at a time, for 3 to 5 minutes.
Drain on paper towels.
