Veal kidneys with whisky

Veal kidneys with whisky

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
2 veal kidneys, skinned, cored and cut into 1 cm slices
flour, seasoned
90g butter
60ml whisky
125ml cream
freshly ground black pepper
salt

Method

  1. Soak kidney slices for 30 minutes in cold water. Drain and dry well on paper towels. Coat in seasoned flour.
  2. Heat butter until just beginning to brown, add kidneys and fry over moderate heat just until slices are stiffened and lightly browned on both sides. Remove slices as they are done, and keep them warm.
  3. Return all slices to pan. Pour whisky over and set alight. Shake pan until flames die down, then add cream and simmer gently for 5 minutes. Season with salt and pepper and serve immediately with boiled rice or toast points.
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