Veal Kidneys in Calvados Cream SauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:94.9 kcal
Proteins:7.8 g
Fats:2.4 g
Carbohydrate:10.7 g
Fibers:1.2 g
Sugar:0.8 g
Cholesterol:102.6 mg
Sodium:278.9 mg
Calcium:12.9 mg
Energy:348 kcal
Proteins:28.7 g
Fats:8.7 g
Carbohydrate:39.2 g
Fibers:4.5 g
Sugar:3.1 g
Cholesterol:376.3 mg
Sodium:1023.1 mg
Calcium:47.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
veal rognons, veins removed
100
g
snow peas
150
g
white mushrooms
butter and oil
30
ml
chopped shallot
15
ml
aged vinegar
juice of 1 lemon
120
ml
veal stock
4
potatoes
METHOD
- Heat the oil in a cast iron cocotte or Dutch oven; add the whole kidneys; brown on all sides and finish by cooking at high heat for 8 minutes. Remove and keep warm.
- Degrease the pot; sweat the shallots gently without browning; add the vinegar and calvados. Reduce; add the veal stock, then the crème fraîche. Thicken, strain and keep warm in a double boiler.
- Cook the potatoes as described above; cook the snow peas in salted water. Refresh in ice water. Just before serving reheat in butter.
- Brush the mushrooms; place into a hot skillet and let them exude their water. Sauté in oil and butter. Keep hot in the sauce.
- Halve the kidneys; place on plates; garnish with the potatoes and snow peas. Spoon on the mushroom calvados sauce.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
CHEF'S NOTES
Norman cuisine
In Normandy they use reduced stock made from veal bones, but you could use a homemade or commercial veal stock to simplify this recipe.
*The kidneys are served with crispy potatoes. Simply peel the potatoes and slice them paper thin, lengthwise, on a mandolin. Dip in melted butter and place on a baking sheet. Put under a very hot broiler and remove once crisp and golden. Homemade potato chips!
