Veal kidneys Liègeoise

Veal kidneys Liègeoise

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
2 veal kidneys, skinned and cored
30g butter, plus 2 teaspoons extra
freshly ground black pepper
60ml gin, warmed
4 juniper berries, crushed
60ml chicken or beef stock
salt

Method

  1. Leave a very thin layer of fat all round kidneys. Heat 30 g butter in a saucepan just large enough to hold kidneys. Season kidneys with salt and pepper, place in pan and cook gently for about 30 minutes, turning often.
  2. Five minutes before serving, pour in gin, flame and shake pan until flames die down. Add juniper berries and stock and boil to reduce a little, then swirl in remaining butter. Serve with boiled rice or toast points.
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