Ingredients for 4 persons/p>

  •  8 kidneys of veal 100 to 120 g
  •  2 shallots
  •  1 dl white hypocras
  •  1 dl of tied veal stock
  •  20g of butter


Preparation

  •  Remove the fat and skin from the kidneys, cut in half and then discard them.
  •  Melt the butter in a skillet, add the kidneys and let them brown for 5 to 10 minutes over low heat.
  •  Remove the kidneys, add the 2 chopped shallots, then deglaze with the Hypocras let reduce.
  •  Add the veal stock and let it simmer again.
  •  Correct the seasoning taking care not to over-salt.

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