Veal kidneys à la crème

Veal kidneys à la crème

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
2 veal kidneys, skinned and split in half
45g butter
2 tablespoons brandy, warmed
3 tablespoons sherry
6 mushrooms, sliced
250ml cream
horseradish, freshly grated

Method

  1. Soak kidneys in cold water for 30 minutes. Drain, remove cores and slice. Brown quickly in butter. As soon as raw look has disappeared, pour brandy over kidney slices and set it alight. Shake pan until flames die down, then add sherry and mushrooms. Cook for 10 minutes. Stir in cream and horseradish to taste. Bring to just on boiling point and serve at once, with boiled rice.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again