Veal kidney flambe

Veal kidney flambe
Average: 5 (1 vote)

Veal kidney flambe ingredients

  • 1 1⁄2 kg Veal, kidney
  • 1 seasoning (salt+pepper)
  • 20 g Mustard, Dijon
  • 50 g Butter, cooking
  • 1⁄5 dl Cognac ***
  • 50 g Shallots
  • 10 g garlic
  • 1⁄2 dl Wine, white
  • 1⁄5 demi-glace
  • 1⁄50 dl Tabasco
  • 2 dl Cream 28% (demi-creme)
  • 5 g Tarragon, fresh
  • 10 g parsley, fresh

Cooking Veal kidney flambe

1. CUT KIDNEY IN 5mm SLICES, LEAVING A THIN LAYER OF FAT ALL ROUND SEASON WITH SALT, PEPPER AND DIJON MUSTARD HEAT BUTTER IN SAUTEUSE SAUTE KIDNEYS AND FLAME WITH COGNAC REMOVE MEAT AND KEEP HOT ADD CHOPPED SHALLOTS, GARLIC AND SAUTE UNTIL TRANSPARANT DEGLACE WITH WINE, ADD DEMI-GLACE AND SEASON WITH SALT, PEPPER, TABASCO AND CHOPPED TARRAGON ADD CREAM AND REDUCE TO DESIRED CONSISTENCY ADD CHOPPED PARSLEY ADD KIDNEYS TO SAUCE, BRING TO BOIL SERVE IN GRATIN DISH.

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